Ingredients
- 3 cups cornmeal
- 3 eggs
- 1/2 cup oil
- 2 1/2 cups milk
- 1 1/2 cups cheddar cheese, shredded
- 2 tbsp sugar
- 6 strips bacon, cooked and crumbled
- 1 can creamed corn
- 1 can diced jalapenos
Recipe Description
My go-to side dish with chili is cornbread. My hubby loves a good sweet cornbread, however, I am a big fan of loaded cornbread. Throw some jalapenos, corn, bacon, etc. in there and I am one happy girl.
Last weekend, for Superbowl Sunday, we made a big pot of chili. I decided to change things up from sweet cornbread and make a loaded version in my cast iron skillet (have I mentioned how much I LOVE that thing, hehe). The cornbread was the perfect side dish and complimented the chili perfectly. Since I added a bit extra jalapeno, it had quite the kick to it and my kids stayed clear of it, but it was delicious nonetheless. The best part about it, it’s easy to change up. If you don’t like jalapenos, leave them out. Love bacon? Add more! Change it up depending on what you prefer!!
Enjoy!
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