Loaded Cornbread Recipes

Steps:

• Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
• You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
• When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
• Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.

Steps:

• 1. Cook the ground meat with the onions until done. Add the taco seasoning and tomatoes. Prepare Cornbread mix according to directions. Add the splenda, bell pepper, and jalapeno. Spray 13x9 pan and pour 1/2 of cornbread mix into pan. Top with meat mixture and then corn and 1/2 of cheese. Then top with remaining cornbread mix and cheese. Cook 35 min until done! Garnish with Salsa, sour cream and avacados!

Steps:

• HEAT the oven to 400°F. Grease a 9x13-inch baking pan.
• COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.
• ADD the cornmeal, flour, baking powder, and salt. Stir until well blended. Fold in the cheese and the jalapeños.
• BAKE for 30 to 35 minutes, until golden brown.
• Note
• You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.

Steps:

• Preheat oven to 350 degrees fahrenheit. Grease 24 standard muffin cups or line with muffin wrappers and set aside.
• Add all ingredients except the add in ingredients into bowl of a stand mixer, using paddle attachment. Mix at medium speed until ingredients are combined and not lumpy. Stir the remaining add in ingredients until combined.
• Using a large-sized scoop, fill the muffin cups about 2/3 full with the batter (one scoop of batter per muffin tin). Bake muffins in preheated oven for 12 to 15 minutes or until light brown.

Steps:

• Heat oven to 350*(325* convection oven, fan on).
• Heat 12" cast iron skillet in oven until it is quite hot, 10-15 minutes. When hot, oil pan with vegetable oil or cooking spray. (for less thick bread, batter is enough for two 12" skillets).
• In large bowl, combine eggs, butter, milk, cheese, sour cream and corn; mix well.
• Mix together the cornmeal, flour, sugar, salt and baking soda. Add to the milk mixture and stir until well combined.
• Pour batter into hot pan.
• Bake until golden brown on top and batter is "set," about 25 minutes. The cornbread may seem wet or moist, but will be somewhat firm to the touch. Let it cool in the pan, the residual heat will finish cooking the bread. (Sometimes it's done enough to eat straight from oven, when bottom is crustiest!).
• To serve, reheat in pan and loosen bread while hot with butter knife around the edges and turn out onto warm plate.
• Drizzle with honey, if desired. It's so rich, though, you may not need it!

Steps:

• Combine all ingredients in a bowl. Do not overmix.
• Pour into greased 8x8 baking dish.
• Bake at 400 degrees for 20 min or until edges are golden brown or toothpick tests clean.