Loaded Cornbread
Makes 1 (10-inch) skillet
  • 1 cup seeded sliced mini sweet peppers
  • ½ cup sliced green onion
  • ½ cup drained thawed frozen corn kernels
  • 6 slices thick-cut bacon, chopped
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup plus 2 tablespoons shredded Cheddar cheese, divided
  • 2 cups whole buttermilk
  • 2 large eggs
  • 2 tablespoons butter, melted
  1. Preheat oven to 400°.
  2. Heat a 10-inch cast-iron skillet over medium-high heat. Add peppers; cook, turning occasionally, until lightly charred, 3 to 4 minutes. Remove from skillet. Add green onion and corn to skillet; cook, stirring frequently, until lightly charred, 1 to 2 minutes. Remove from skillet.
  3. In skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Place skillet in oven to heat for 5 to 7 minutes.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; stir in 1 cup cheese. In a medium bowl, whisk together buttermilk, eggs, and melted butter. Stir buttermilk mixture into cornmeal mixture just until combined. Reserve 2 tablespoons each peppers, green onion mixture, and bacon; stir remaining into batter.
  5. Remove skillet from oven, and carefully swirl to coat bottom and sides with drippings. Spread batter into skillet; sprinkle with remaining vegetables and bacon and remaining 2 tablespoons cheese.
  6. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Serve immediately.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/loaded-cornbread-recipe/