Loaded MF Cornbread Recipe

Loaded MF Cornbread Recipe

Loaded cornbread is a hearty, flavorful dish that can be served as a side or even as a main course. It is typically “loaded” with ingredients like cheese, jalapeños, bacon, and other savory additions to elevate the traditional cornbread recipe. Below is a detailed step-by-step guide to making loaded cornbread:

Ingredients:

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup granulated sugar (optional for a slightly sweet flavor)

• 1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)

• 2 large eggs

• 4 tablespoons unsalted butter, melted

• 1 cup shredded cheddar cheese (or your preferred cheese)

• 1/2 cup cooked and crumbled bacon

• 1/4 cup diced jalapeños (fresh or pickled, depending on your heat preference)

• Optional: Chopped green onions or parsley for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a cast iron skillet or an oven-safe baking dish.

2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. Prepare Wet Ingredients: In another bowl, whisk together the buttermilk and eggs. Slowly add the melted butter while whisking to prevent curdling.

4. Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients. Stir until just combined; do not overmix.

5. Add Mix-ins: Fold in the shredded cheese, crumbled bacon, and diced jalapeños.

6. Bake: Pour the batter into the prepared skillet or dish. Spread it evenly with a spatula if needed. Bake for about 20–25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.

7. Cool and Serve: Allow it to cool slightly before slicing. Garnish with chopped green onions or parsley if desired.

This loaded cornbread pairs wonderfully with smothered round steak in gravy.

Round Steak Smothered in Gravy Recipe

Smothered round steak is a classic comfort food dish where tenderized beef is cooked slowly in a rich gravy until fork-tender. This recipe combines Cajun flavors with traditional cooking techniques for maximum flavor.

Ingredients:

• Round steak (about 2–3 pounds), cut into serving-sized pieces

• Salt and ground black pepper to taste

• Cajun seasoning or Creole seasoning (optional)

• All-purpose flour for dredging (about 1 cup)

• Cooking oil (enough to coat the pan)

• 1 large onion, sliced thinly

• Optional: Diced bell peppers for added flavor

• Water or beef broth (enough to cover meat during simmering)

• Worcestershire sauce (about 1 teaspoon)

• Optional: Cornstarch mixed with water for thickening gravy

Instructions:

Step-by-Step Process:

Step 1: Seasoning and Preparing Meat

Sprinkle both sides of each piece of round steak generously with salt, pepper, and Cajun seasoning if desired. Dredge each piece lightly in all-purpose flour.

Step 2: Browning the Meat

Heat enough cooking oil in a heavy-bottomed skillet or Dutch oven over medium-high heat to coat the bottom of the pan thoroughly. Once hot, add the floured steak pieces in batches without overcrowding them. Brown each side well—this step is crucial for developing flavor—then remove from the skillet and set aside.

Step 3: Sautéing Vegetables

In the same skillet using leftover oil and drippings from browning the meat:

• Add sliced onions (and optional diced bell peppers). Sauté until softened and translucent.

• Scrape up any browned bits stuck at the bottom of the pan; these will enhance your gravy’s flavor.

Step 4: Deglazing Pan

Pour in water or beef broth gradually while stirring to deglaze the pan fully. Add Worcestershire sauce at this stage for additional depth of flavor.

Step 5: Simmering Meat

Return browned steak pieces to the skillet/Dutch oven along with their juices:

• Ensure liquid covers most of the meat but does not submerge it entirely.

• Reduce heat to low-medium so that it simmers gently.

• Cover tightly with a lid and cook for about an hour to an hour-and-a-half until meat becomes fork-tender.

Step 6: Thickening Gravy

If you prefer thicker gravy:

• Remove meat temporarily from skillet once tender.

• Mix cornstarch with cold water separately before adding it gradually into simmering liquid while stirring constantly.

• Return meat back into thickened gravy after achieving desired consistency.

Step 7: Serving

Serve smothered round steak hot over steamed white rice alongside loaded cornbread slices for an indulgent Southern-style meal.