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loaded southern cornbread, moist & flavorful

(1 rating)
rcarraway8 avatar
Recipe by
RUTH CARRAWAY
@rcarraway8
ASHLAND, KY

I HAVE DEVELOPED THIS FINAL RECIPE OVER MANY, MANY YEARS OF EXPERIMENTATION. ORIGINALLY, I USED BACON DRIPPINGS IN THE RECIPE, AS DID MY MOTHER AND GRANDMOTHER, AND AS MANY GOOD SOUTHERN COOKS CONTINUE TO CHOOSE FOR THEIR FLAVORFUL RECIPES FOR CORNBREAD. HOWEVER, FOR THE SAKE OF A HEALTHIER FINAL PRODUCT, I HAVE LEARNED TO SUBSTITUTE OIL FLAVORED WITH THE ADDITION OF LOW-FAT BACON BITS. BAKING TIME OF 1 HOUR AND 15 TO 20 MINUTES IS FOR 10-1/4" X 3" DEEP IRON SKILLET. A LARGER DIAMETER SKILLET WITH LESS DEPTH WILL REQUIRE LESS BAKING TIME. BEGIN CHECKING FOR DONENESS AT ABOUT 50 TO 55 MIN.

(1 rating)
yield 10 -12
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For loaded southern cornbread, moist & flavorful

  • 1 c
    canola or vegetable oil
  • 1/2 c
    real bacon bits
  • 2 c
    self-rising yellow corn meal mix, not instant
  • 1-1/2 c
    self rising flour
  • 1 tsp
    sugar
  • 1 tsp
    baking soda
  • 1 Tbsp
    baking powder
  • 4 lg
    eggs, beaten
  • 3/4 c
    water
  • 1 Tbsp
    liquid from jar of jalapinos
  • 3 c
    buttermilk (made with whole milk)
  • 1 c
    cream-style corn
  • 1 lg
    yellow onion, chopped or a large bunch of chopped green onions together with green tops
  • 1/4 TO 1/3 c
    jalapino peppers from jar, drained, chopped, to taste, more if desired

How To Make loaded southern cornbread, moist & flavorful

  • 1
    PREHEAT OVEN TO 400 DEGREES F. PLACE OVEN RACK IN CENTER POSITION.
  • 2
    POUR OIL WITH BACON BITS INTO LARGE (10-1/4" X 3" DEEP OR 12 X 2" DEEP, AT LEAST) WELL-SEASONED IRON SKILLET. COAT SIDES WELL WITH SOME OF THE OIL. PLACE ON CENTER RACK IN OVEN TO HEAT TILL OIL IS BUBBLY, ABOUT 12 MINUTES. DO NOT BURN BACON BITS. REMOVE FROM OVEN AND COOL SLIGHTLY.
  • 3
    MEANWHILE, IN LARGE MIXING BOWL, WHISK ALL DRY INGREDIENTS TOGETHER. SET ASIDE.
  • 4
    IN A MEDIUM BOWL BEAT EGGS. ADD WATER, BUTTERMILK, CREAMED CORN, ONION, JALAPENOS AND COOLED OIL WITH BACON BITS, LEAVING ABOUT A TBSP. OIL IN SKILLET. PLACE SKILLET ON PIZZA PAN OR BAKING SHEET AND PUT BACK INTO OVEN TO HEAT TILL ALMOST SMOKING, ABOUT 12-14 MINUTES.
  • 5
    WHEN THE SKILLET IS HOT, POUR THE WET INGREDIENTS INTO THE DRY INGREDIENTS AND QUICKLY STIR TOGETHER JUST TILL LIQUID IS ABSORBED AND NO LARGE LUMPS ARE VISIBLE. POUR MIXTURE INTO HOT SKILLET AND PLACE IMMEDIATELY BACK INTO THE OVEN ON THE CENTER RACK ON TOP OF PIZZA PAN OR BAKING SHEET. BAKE ABOUT AN HOUR AND 15 OR 20 MINUTES. THE CORNBREAD IS DONE WHEN IT SOUNDS HOLLOW WHEN TAPPED. YOU MAY ALSO WANT TO USE A WOODEN TOOTHPICK TO CHECK TO SEE IF DONE. PRICK THE MIDDLE OF THE BREAD WITH TOOTHPICK INSERTED INTO CENTER, BOTH WIDTH AND DEPTH. IF THE PICK COMES OUT WITH ONLY A FEW MOIST CRUMBS, THE BREAD IS DONE.
  • 6
    CHECK COLOR OF THE CORNBREAD AFTER ABOUT AN HOUR OF BAKING TO SEE IF THE TOP IS OVER-BROWNING. IF SO, PLACE A PIECE OF ALUMINUM FOIL THAT HAS BEEN PIERCED SEVERAL PLACES TO FORM VENTS, LOOSELY ACROSS THE TOP OF THE SKILLET FOR REMAINING BAKING TIME.
  • 7
    HAVE A SERVING PLATE READY WITH A THIN-BLADED SHARP KNIFE. CAREFULLY REMOVE HOT SKILLET FROM THE OVEN WITH HEAVY OVEN MITTS OR POT HOLDERS AND IMMEDIATELY RUN THE KNIFE BLADE AROUND THE SIDES OF THE SKILLET. PLACE THE SERVING PLATE UPSIDE DOWN ON TOP OF THE CORNBREAD, AND CAREFULLY INVERT SO THE CORNBREAD DROPS OUT OF THE SKILLET ONTO THE SERVING PLATE. YOU MAY NEED TO TAP THE EDGE OF THE SKILLET ON A HEAT-PROOF SURFACE TO HELP DISLODGE A STICKING CORNBREAD. LEAVE BREAD UPSIDE DOWN ON PLATE TO PRESERVE THE CRISPNESS OF THE BOTTOM CRUST. COVER BREAD WITH A CLEAN TOWEL, PLACE ON WIRE RACK TO COOL ABOUT 15 OR 20 MINUTES BEFORE SLICING. SERVE HOT WITH A GOOD SLATHER OF SALTED BUTTER.
  • 8
    I HIGHLY RECOMMEND LODGE BRAND IRON COOKWARE. THE 3" DEEP SKILLET I USE WAS PASSED ON TO ME BY MY MOTHER. I FIND MOST IRON SKILLETS PRESENTED FOR SALE AT LOCAL DEPARTMENT STORES ARE TOO SHALLOW. 3" DEEP LODGE IRON SKILLETS ARE READILY AVAILABLE ON-LINE AT RESTAURANT SUPPLY STORES FOR A VERY REASONABLE PRICE.
  • 9
    KEEPING YOUR IRONWARE WELL SEASONED IS VERY SIMPLE AND SHOULD BE DONE ON A REGULAR BASIS IN ORDER TO MAINTAIN IT'S NON-STICK PROPERTIES.
  • 10
    TO SEASON, PREHEAT YOUR OVEN TO 350 DEGREES. PLACE THE OVEN RACK IN THE CENTER POSITION. USE ANY TYPE COOKING OIL TO WELL-COAT BOTH INTERIOR AND EXTERIOR SURFACES OF THE IRONWARE. USING PAPER TOWELS, WIPE DOWN THE SURFACES TILL THEY LOOK DRY. PLACE ITEM UPSIDE DOWN DIRECTLY ON THE OVEN RACK. ALLOW TO BAKE ABOUT 30 MINUTES. TURN OFF OVEN AND ALLOW PIECE TO COOL TO ROOM TEMPERATURE. SOME PEOPLE OIL DOWN THE SURFACE OF IRONWARE AGAIN BEFORE STORING TO HELP PREVENT RUST FROM FORMING. STILL OTHER PEOPLE PLACE A PIECE OF PAPER TOWELING ON THE INTERIOR OF THE PIECE TO ABSORB EXTRA MOISTURE AND PREVENT RUSTING. I DO NEITHER OF THESE AND HAVE HAD NO RUST PROBLEMS WITH MY COOKWARE, BUT I USE AND SEASON THEM REGULARLY.
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