LOADED CORNBREAD

 

Ingredients:

• 3 cups cornmeal
• 3 eggs
• 2 1/2 cups milk
• 1/2 cup oil
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons sugar
• 6 slices cooked and crumbled bacon
• 1 can creamed corn
• 1 can diced jalapeños

Instructions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. If using a cast iron skillet, place a few pads of butter around the inside of the skillet. Place the skillet in the oven to melt the butter.
3. If using a baking pan, simply grease the pan.
4. In a medium bowl, combine the cornmeal, eggs, milk, oil, cheese, sugar, bacon, corn, and jalapeños. Mix until combined.
5. Once the butter in the skillet is melted and sizzling, remove the skillet from the oven and pour the batter evenly inside. If using a baking pan, simply pour the batter into the pan.
6. Place the skillet or baking pan in the oven and bake for 25-30 minutes, or until the cornbread is cooked through and golden brown.
7. Remove the cornbread from the oven and let it cool for 5 minutes before serving.

Tips:

• For a spicier cornbread, add more jalapeños or a pinch of red pepper flakes to the batter.
• If you want a sweeter cornbread, add more sugar to the batter.
• You can also add other ingredients to the batter, such as chopped onions, green peppers, or corn kernels.
• Cornbread can be served warm or at room temperature. It is often served with soup, chili, or barbecue.

Enjoy!