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We put a twist on classic cornbread by adding some Cheddar, bacon, onions, and peppers. We call this version Loaded Cornbread because it's loaded with flavor! It makes a great hearty accompaniment to any main dish. You'll be shocked at how quickly this loaded corn bread recipe disappears, so you might even want to make a double batch!
What You'll Need:
- 1 (20-ounce) package frozen creamed corn, thawed
- 1 (8-1/2-ounce) package Mexican cornbread mix
- 1 cup (4 ounces) shredded Cheddar cheese
- 8 bacon slices, cooked and crumbled
- 2 green onions, minced
- 1/4 teaspoon ground red pepper
What To Do:
Preheat oven to 400 degrees F. Stir together all ingredients until blended. Pour into a greased 8-inch square pan.
Bake 25 to 30 minutes or until bread is lightly browned and a wooden toothpick inserted in center comes out clean. Cut into squares to serve.
Frying up crispy bacon shouldn't be a chore. To help separate the slices, remove the bacon from the fridge 30 minutes before cooking, or you can microwave it at HIGH 30 seconds. Start cooking bacon in a cold skillet, and cook over medium heat to minimize shrinkage. Also remember that the thinner the bacon, the crispier it becomes after frying.
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