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Epicurious

Loaded Cornbread

Loaded Cornbread is the cornbread for a crowd and essential for a big barbecue. Dense and moist with Cheddar cheese, cream-style corn, and buttermilk, it can be baked in advance and cut into neat squares. Unlike traditional skillet cornbread that’s best eaten hot out of the oven, Loaded Cornbread travels well and tastes fine at room temperature. The jalapeños are up to you. Substitute a chopped fresh mild green chile or even a can of them. The other substitution is yogurt for buttermilk. Again, if the batter seems too thick, add a little water.

Recipe information

  • Yield

    makes 16 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 jalapeño peppers, seeded and diced

Preparation

  1. Step 1

    HEAT the oven to 400°F. Grease a 9x13-inch baking pan.

    Step 2

    COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.

    Step 3

    ADD the cornmeal, flour, baking powder, and salt. Stir until well blended. Fold in the cheese and the jalapeños.

    Step 4

    BAKE for 30 to 35 minutes, until golden brown.

  2. Note

    Step 5

    You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.

Cheater BBQ
TagsCornbreadBreadSouthernAmericanCornVegetableButtermilkDairyCornmealFlourCheddarCheeseJalapeñoChileSideLunchDinnerNut FreeVegetarianEasyMake AheadOven BakeJuneteenthCookbooks
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