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
Preparation
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.
Note
Step 5
You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.
