Loaded Cornbread

I made this cornbread several weeks ago and shared a picture on facebook.  There were several requests for the recipe, so here it is!

This was inspired by a recipe that popped up in my newsfeed awhile back.  Here is the link to the original recipe.  I am in love with House Autry cornmeal mix, so I use it as my basic cornbread recipe and tweak it a bit.  This is what I came up with :)

Here is the lineup of ingredients you will need.

Start by adding about a tablespoon of oil to a cast iron skillet.  Pop it in the oven and preheat at 425 degrees.

While that is heating, mix up your cornbread.  For the dry ingredients, combine the cornmeal mix, sugar, salt and pepper in a bowl.

(Tip:  the cornmeal I use is a mix-it already has the flour and leavening agents in it.)

In separate bowl, stir together the milk, egg, oil, and honey.  I use a local honey, but feel free to use the little honey bear or whatever you have on hand :). Add this to the dry ingredients as well as the shredded cheese and frozen corn.  Stir to combine.

Carefully remove the heated skillet from the oven.  Pour in the cornbread batter and bake for 8 minutes.

In the meantime, slice your vegetable toppings.  At this point, you can add whatever ingredients you want to the top.  Some more suggestions include fresh basil, zucchini, mushrooms, etc.  I went with vidalia onion, cherry tomatoes, fresh jalapeno slices, and extra corn and cheese.  (PS fresh corn would be even better!)

Remove the cornbread from the oven.  It is nowhere near done, but the short cooking time has allowed it to firm up some, preventing the toppings from sinking inside.  You want the veggies to roast on top of it.  Sprinkle the toppings of your choosing all over the top.

Pop it back into the oven and continue to bake for 20-25 minutes, or until a knife inserted into the center comes out clean.

Hope you'll enjoy it as much as we do!  The jalapenos are easily picked off for my 2 year old and husband.  They don't make the cornbread spicy at all, so no fear!

(Feel free to use whatever brand cornmeal mix or your own cornbread recipe.  Just use the egg/milk ratio suggested on the bag or what you normally use.  The only additions will be the corn, cheese, sugar, honey, salt & pepper to the batter and the toppings after the initial 8 minute bake.  I cook mine according to the directions on the back of the House Autry bag with the addition of these ingredients.  The cook time will increase about 10 minutes due to the additions.)

Loaded Cornbread

• 1 1/2 cups House Autry brand cornmeal mix
• 1 cup milk
• 1 egg
• 1 tbs oil
• 2 tbs sugar
• 2 tbs honey
• 1/3 cup shredded cheddar cheese plus 1/4 cup for top
• 1/2 cup frozen corn plus 1/4 cup for top
• Salt & pepper
• 10 cherry tomatoes, halved
• Sliced  vidalia onion (less than a quarter of an onion)
• 1 jalapeno, sliced seeds and all
• Oil

Add a tablespoon of oil to a cast iron skillet.  Preheat pan in oven at 425 degrees.

In a bowl, combine cornmeal mix, sugar, and salt and pepper to taste. 

In a small bowl, beat together egg, milk, oil, and honey.

 

Combine wet and dry ingredients plus 1/3 cup shredded cheddar cheese and 1/2 cup frozen corn. 

Mix until combined.

Remove heated skillet from oven.  Pour in batter.  Bake at 425 for 8 minutes.

Remove cornbread from oven.  Sprinkle the remaining 1/4 cup cheese, remaining 1/4 cup corn, tomatoes, onions, and jalapeno slices over the top.  Return skillet to oven and continue to cook for 20-25 minutes, or until a knife inserted in the middle comes out clean. 

Enjoy!!!