Loaded Skillet Cornbread -

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Loaded Skillet Cornbread is a delightful twist on the classic cornbread recipe, bringing flavors and textures together in a warm and comforting dish. This version is packed with ingredients that not only enhance the taste but also create an enjoyable dining experience. Whether you serve it as a side dish for your favorite chili or enjoy it on its own with a bit of butter, this cornbread is sure to impress. In this post, we will explore what makes this recipe so special, share some pro tips for perfecting your cornbread, and answer common questions about making Loaded Skillet Cornbread.

Why You Will Love This Recipe

What’s not to love about a cornbread that is rich in flavor and texture? This Loaded Skillet Cornbread is moist, cheesy, and has just the right amount of kick from the jalapeños. Not only is it easy to make, but it also utilizes the delicious crispiness that comes from baking in a hot cast-iron skillet, giving the edges that perfect brown crust. Plus, it’s adaptable—feel free to customize it further with your favorite mix-ins. It’s perfect for gatherings, making an excellent dish to share with friends and family.

Ingredients

Before diving into the cooking, let’s gather everything we need for this delightful dish:

1 cup yellow cornmeal
1 cup all-purpose flour

1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/4 teaspoon black pepper
2 tablespoons sugar
1 cup buttermilk

2 large eggs
1/4 cup melted unsalted butter
1/4 cup vegetable oil

1 cup corn kernels (fresh, frozen, or canned and drained)
1/2 cup chopped green onions
1 cup shredded cheddar cheese

1/2 cup diced red bell pepper
12 jalapeños, finely chopped (optional, for heat)
Extra butter or oil, for greasing skillet

Directions

Step 1: Preheat your oven to 400°F (200°C). This initial step ensures that when the batter hits the skillet, it starts cooking immediately, creating that desirable crispy crust.

Step 2: Place a 9-inch cast-iron skillet in the oven to heat while you prepare your batter. The heat from the skillet will help form a lovely golden crust on the bottom of the cornbread.

Step 3: In a large bowl, combine the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, black pepper, and sugar. Whisk them together until evenly mixed, as this helps to distribute the leavening agents evenly throughout the batter.

Step 4: In another bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil until smooth. Making sure these wet ingredients are well combined will help the batter come together seamlessly.

Step 5: Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined. Be careful not to over-mix; a few lumps are okay. Over-mixing can lead to a dense cornbread.

Step 6: Gently fold in the corn kernels, chopped green onions, cheddar cheese, diced red bell pepper, and jalapeños (if using). These ingredients not only add flavor but also provide extra moisture to the cornbread.

Step 7: Carefully remove the hot skillet from the oven. Grease it with a little extra butter or oil, ensuring the bottom and sides are well coated to prevent sticking.

Step 8: Pour the batter into the hot skillet, spreading it evenly. You should hear a sizzle as the batter hits the hot surface, a promising sign of a crispy bottom.

Step 9: Bake in the oven for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it as ovens can vary.

Step 10: Let the cornbread cool slightly before slicing and serving warm. It’s fantastic with a pat of butter or a drizzle of honey, transcending traditional cornbread into a fully loaded experience.

Pro Tips for Making Loaded Skillet Cornbread

To successfully make your Loaded Skillet Cornbread, consider these pro tips:

Ensure your skillet is sufficiently hot before adding the batter. This helps achieve the crispy edges you want.

Experiment with add-ins beyond what’s listed; cooked bacon, spinach, or different cheese varieties can elevate flavor.
If you prefer a spicier kick, keep the seeds in your jalapeños or add in some chopped chipotle peppers.
Let the cornbread cool a bit before slicing; this helps it set properly and makes cutting easier.

Serving it warm with a touch of honey or maple syrup can enhance the sweetness and flavors.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can substitute it with regular milk by adding 1 tablespoon of vinegar or lemon juice to it and letting it sit for a few minutes until it curdles.

Can I substitute vegetable oil with another oil?

Yes, you can use olive oil, melted coconut oil, or any neutral oil in place of vegetable oil.

Can I make this cornbread in advance?

Absolutely! You can prepare the batter ahead of time and bake it just before serving. You can also bake it ahead and reheat it in the oven or microwave.

Is there a gluten-free version of this cornbread?

Yes, you can use a gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free.

How should I store leftovers?

Store any leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in the oven or microwave before serving.

Conclusion

Loaded Skillet Cornbread is a fantastic addition to any meal, bursting with flavor and an exciting twist on the traditional recipe. Whether you enjoy it with chili, soup, or as a stand-alone snack, it’s sure to bring comfort and satisfaction. Follow the steps carefully, use the pro tips, and you’ll have a delicious cornbread that will be a hit at any table. Happy baking!

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