Loaded Cornbread Recipe

Name: Loaded Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14 3/4-ounce can cream-style corn; 1 1/2 cups buttermilk; 1 large egg; 1/4 cup vegetable oil; 2 1/2 cups cornmeal; 1/2 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 2 cups shredded Cheddar cheese; 3 fresh jalapeno peppers, seeded and diced

Servings: persons

One 14 3/4-ounce can cream-style corn
1 1/2 cups buttermilk
1 large egg
1/4 cup vegetable oil
2 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups shredded Cheddar cheese
3 fresh jalapeno peppers, seeded and diced

1
HEAT the oven to 400F.
2
Grease a 9x13-inch baking pan.
3
COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.
4
ADD the cornmeal, flour, baking powder, and salt.
5
Stir until well blended.
6
Fold in the cheese and the jalapenos.
7
BAKE for 30 to 35 minutes, until golden brown.
8
You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.

1216

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 14 3/4-ounce can cream-style corn, 1 1/2 cups buttermilk, 1 large egg, 1/4 cup vegetable oil, and more.

Yes, Loaded Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Loaded Cornbread

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