Fully Loaded Cornbread

Fully Loaded Cornbread

Ingredients:

• 2 1/2 cups plain yellow cornmeal
• 1 cup all-purpose flour
• 1 Tbsp baking powder, plus 1 tsp
• 1 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp granulated garlic
• 1 tsp onion powder
• 2 cups shredded sharp cheddar cheese
• 1/2 lb turkey bacon, cooked and crumbled, reserve 2 Tbsp drippings
• 1 bunch green onion, chopped
• 1 (14.5 oz) can cream-style corn
• 1 cup buttermilk
• 1/2 cup butter, melted
• 3 large eggs
• 1 (4 oz) can chopped green chilies, drained

Instructions:

1. Preheat oven to 375°F. Brush sides and bottom of a 10-inch cast iron skillet with 2 Tbsp reserved turkey bacon drippings.
2. In a medium mixing bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, garlic, and onion powder.
3. Add cheese, turkey bacon, and green onion to the dry ingredients, mixing well.
4. In a separate bowl, whisk together cream corn, buttermilk, butter, eggs, and green chilies until fully blended.
5. Add the wet mixture to the dry ingredients, mixing until fully combined.
6. Spread the batter evenly in the skillet.
7. Bake for 35-40 minutes until golden. Insert a toothpick into the center; it should show moist crumbs.
8. Check at 30 minutes and cover with foil to prevent over-browning if necessary.
9. Cool in the pan for 10 minutes before slicing and serving.

Notes:

• Be careful not to overbake the cornbread; it should remain moist.
• You can add more chilies if you prefer extra spice.

Prep Time: 10 minutes | Cook Time: 35 minutes | Cooling Time: 10 minutes | Total Time: 55 minutes

Calories: 529 kcal | Servings: 10 servings

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