Loaded Cornbread
This delicious cornbread is loaded with bacon, onions, poblano peppers, and cheddar cheese! It's the perfect blend of salty, sweet, and tangy. Poblanos are pretty mild, if you want some extra spice replace one of the poblanos with a few jalapenos!
Tip: Cook an entire pound of bacon, even though you only need half for this recipe, to make sure you have plenty of bacon fat!
- 1/2 lb Bacon
- 3 tbsp Bacon Fat
- 2 Poblano Peppers
- 1 Yellow Onion
- 1 pinch Salt
- 14.75 oz Creamed Corn
- 2 tbsp Honey
- 2 Large Eggs
- 1/2 cup Buttermilk
- 1 1/2 tsp Salt
- 1 1/2 cup Cornmeal
- 3/4 cup Whole Wheat Flour (can substitute all purpose flour)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 5 slices sharp cheddar cheese (or 2/3 cup grated sharp cheddar cheese)
Cook the bacon. I like to bake mine in the oven for 15 minutes at 425°F.
Preheat your oven to 350°F. Chop the onion and the peppers and add to a pan with 1 tablespoon of bacon grease and a pinch of salt.
Cook the onions and peppers on medium heat stirring occasionally until the onions are translucent, about 5 minutes. Take off the heat and set aside.
In a large bowl combine the creamed corn, honey, eggs, buttermilk, and the rest of the salt.
To the creamed corn mixture add the cornmeal, wheat flour, baking powder, baking soda, and the rest of the bacon fat. Mix until combined.
Chop up the bacon and cheddar and add to the bowl along with the peppers and onions. Mix well.
Grease a large cast-iron skillet (or a large baking dish) and add the batter, smoothing out the top.
Bake for about 40 minutes or until a toothpick comes out with no crumbs on it. Enjoy!