Name: Loaded Cornbread
Prep time: 10 min
Cook time: PT-485418H59M26S
Total time: PT-485418H59M26S
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup buttermilk; 2 large eggs; 1/4 cup melted butter; 1 cup shredded sharp cheddar cheese; 1/2 cup cooked bacon, crumbled; 1 cup fresh or frozen corn kernels (thawed if frozen); 2 green onions, thinly sliced

A moist and savory cornbread packed with melted cheese, crispy bacon, and sweet corn kernels — perfect as a comforting side or a hearty snack.

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon black pepper

1 cup buttermilk

2 large eggs

1/4 cup melted butter

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled

1 cup fresh or frozen corn kernels (thawed if frozen)

2 green onions, thinly sliced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish or cast-iron skillet.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.

In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. I’m careful not to overmix to keep the cornbread tender.

Fold in the shredded cheddar cheese, crumbled bacon, corn kernels, and green onions.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Allow to cool slightly before slicing and serving warm.

Servings and timing

This recipe makes about 8 servings. Preparation takes me around 10 minutes, and baking time is about 30 minutes, so the total time to enjoy this cornbread is roughly 40 minutes.

Variations

I sometimes swap the sharp cheddar for pepper jack cheese to add a bit of spice, or I’ll use turkey bacon for a leaner option. Adding diced jalapeños or a handful of chopped fresh herbs like cilantro or parsley can bring a fresh twist to the flavor. For a vegetarian version, I skip the bacon and toss in extra corn or some roasted bell peppers.

Storage/reheating

I store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. To keep it fresh longer, I freeze it wrapped well for up to 3 months. When reheating, I pop slices in the microwave for 20-30 seconds or warm them in a 350°F oven for about 10 minutes to bring back the crispness on top.

FAQs

Can I use regular milk instead of buttermilk?

Yes, I’ve used regular milk with a tablespoon of lemon juice or vinegar added to mimic buttermilk’s acidity. Let it sit for 5 minutes before using.

Can I make this cornbread gluten-free?

Absolutely! I substitute the all-purpose flour with a gluten-free baking flour blend, making sure it has xanthan gum for structure.

Can I prepare the batter ahead of time?

I prefer to bake it fresh, but you can mix the batter and refrigerate it for up to 24 hours before baking. Just give it a gentle stir before pouring into the pan.

How do I know when the cornbread is done?

I check by inserting a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s ready.

Can I add more vegetables to the recipe?

Definitely! I’ve added diced bell peppers, jalapeños, or even shredded zucchini to add moisture and extra flavor.

Conclusion

This loaded cornbread recipe has become one of my favorites for its perfect balance of savory, sweet, and smoky flavors. It’s quick to prepare, versatile enough for many meal occasions, and always a crowd-pleaser. Whether served as a side dish or enjoyed on its own, it delivers comforting satisfaction in every bite. I hope it becomes a staple in my kitchen and yours too!