Cornbread, yes! Loaded cornbread, yes, yes, yes! I love a good moist slice of buttermilk cornbread, add sour cream, bacon, cheese, and green onions, I’m in like Flynn 😜
Served with fresh green beans and new potatoes with a slice of tomato and summer just got fun. I love all the fresh veggies and fruits it yields us. Enjoy!
2 cups self-rising cornmeal (white or yellow)
1 teaspoon salt
2 eggs, lightly beaten
½ cup vegetable oil
1 cup buttermilk
½ cup sour cream
1 cup chopped green onions
1 (3-ounce) package real bacon bits (or about ½ cup freshly cooked, crumbled bacon)
1/2 cup grated sharp cheddar cheese
Preheat the oven to 400°F. Coat a 9×9 baking pan with nonstick cooking spray. (This can also be cooked in a 10.25 cast iron skillet. Simply coat the skillet with vegetable oil at this step).
Whisk together the cornmeal and salt. Add the eggs, vegetable oil, buttermilk, and sour cream and stir until just combined. Add green onions, cheese, and bacon and stir to combine. Pour into the greased pan and bake for 25 to 28 minutes or until golden brown. Enjoy! 😊