Loaded Cornbread Recipes

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"LOADED" CORNBREAD



I pulled this recipe together for a vegan-friendly potluck. The ingredients just happened to be what was in my fridge that day, but could easily be substituted. It could also easily be doubled for a 9x13 pan.

Provided by Miss_Elaine

Categories     One Dish Meal

Time 25m

Yield 9 pieces, 9 serving(s)

Number Of Ingredients 5

1 (8 1/2 ounce) box cornbread mix
1 (15 ounce) can creamed corn
1/4 cup fresh spinach, chopeed
1/4 cup black beans, roughly chopped
1/4 red pepper, finely chopped

Steps:

  • Combine all ingredients in a bowl. Do not overmix.
  • Pour into greased 8x8 baking dish.
  • Bake at 400 degrees for 20 min or until edges are golden brown or toothpick tests clean.

Nutrition Facts : Calories 156.1, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 444.2, Carbohydrate 29.2, Fiber 2.9, Sugar 7.2, Protein 3.2

LOADED CORNBREAD



Loaded Cornbread image

Categories     Bake     Kosher

Yield makes 16 servings

Number Of Ingredients 10

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

Steps:

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

LOADED SKILLET CORNBREAD



Loaded Skillet Cornbread image

Provided by Damaris Phillips

Categories     side-dish

Time 1h

Yield serves 4 to 8, depending on if you like seconds

Number Of Ingredients 10

1 1/2 cups stone-ground yellow cornmeal
1 teaspoon fine salt
3/4 teaspoon baking soda
2 tablespoons maple syrup
2 large eggs
1 3/4 cups buttermilk
5 tablespoons unsalted butter, melted
4 ounces andouille sausage, small diced
2 1/2 tablespoons fig jam
8 ounces sharp cheddar, grated

Steps:

  • Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
  • You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
  • When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
  • Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.

LOADED CORNBREAD



Loaded Cornbread image

From 5th Avenue Suites Red Star Tavern, Portland, Ore. But us Southerners love it, too! Actually quite easy to make and well worth it, as the compliments will be numerous.

Provided by SmHerndon

Categories     Quick Breads

Time 55m

Yield 1 cast iron skillet

Number Of Ingredients 15

cooking oil or nonstick cooking spray
2 eggs
3 ounces butter, melted
2 cups whole milk
6 ounces cheddar cheese, grated white cheddar will work too
8 ounces sour cream
16 ounces creamed corn (or 12 ounces creamed corn and 8 oz fresh corn)
1 cup cornmeal, fine
2 tablespoons cornmeal, fine
1 cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
honey (optional)

Steps:

  • Heat oven to 350*(325* convection oven, fan on).
  • Heat 12" cast iron skillet in oven until it is quite hot, 10-15 minutes. When hot, oil pan with vegetable oil or cooking spray. (for less thick bread, batter is enough for two 12" skillets).
  • In large bowl, combine eggs, butter, milk, cheese, sour cream and corn; mix well.
  • Mix together the cornmeal, flour, sugar, salt and baking soda. Add to the milk mixture and stir until well combined.
  • Pour batter into hot pan.
  • Bake until golden brown on top and batter is "set," about 25 minutes. The cornbread may seem wet or moist, but will be somewhat firm to the touch. Let it cool in the pan, the residual heat will finish cooking the bread. (Sometimes it's done enough to eat straight from oven, when bottom is crustiest!).
  • To serve, reheat in pan and loosen bread while hot with butter knife around the edges and turn out onto warm plate.
  • Drizzle with honey, if desired. It's so rich, though, you may not need it!

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