Loaded southern fried cornbread with rice and jalapeno cheddar cornbread

Loaded Southern Fried Cornbread (Skillet Style)

Ingredients

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp sugar (optional, Southern-debate-approved 😅)

• 1 cup buttermilk

• 1 large egg

• ¼ cup bacon grease or oil

Loaded Add-Ins

• ½ cup cooked crumbled bacon

• ½ cup shredded cheddar cheese

• ¼ cup diced onion

• 1 small jalapeño, finely diced

Instructions

1. Heat skillet: Preheat oven to 425°F / 220°C. Place a cast-iron skillet with bacon grease inside to get screaming hot.

2. Mix dry: Combine cornmeal, flour, leaveners, salt, pepper, and sugar.

3. Mix wet: Whisk buttermilk, egg, and oil.

4. Combine: Stir wet into dry just until mixed. Fold in all the loaded goodness.

5. Bake: Carefully pour into hot skillet. It should sizzle.

6. Bake 18–22 minutes until golden and crispy edges form.

7. Rest 5 minutes, slice, serve hot.

Southern Rice (Cornbread’s Best Friend)

Simple, fluffy, and soaks up everything:

• 1 cup long-grain rice

• 2 cups chicken broth

• 1 tbsp butter

• Pinch of salt

Bring to a boil → cover → simmer 15 minutes → rest 5.

Jalapeño Cheddar Cornbread (Bake OR Fry)

Ingredients

• 1 cup cornmeal

• ½ cup flour

• 1 tbsp sugar

• 1 tsp baking powder

• ½ tsp salt

• 1 cup buttermilk

• 1 egg

• ¼ cup oil or melted butter

• 1 cup shredded sharp cheddar

• 2 jalapeños, diced (seeds optional)

Bake Method

• Pour into greased pan

• Bake at 400°F / 205°C for 20–25 minutes

Frybread Method (Southern snack energy)

• Heat ½ inch oil

• Drop batter by spoonfuls

• Fry 2–3 min per side until golden

Serve It With

• Smothered greens

• Pinto beans

• Fried chicken or catfish

• A tall glass of sweet tea 🧊