(Before we get started:  I am using my Farmhouse Photography badge today…because we somehow erased my Along the Dirt Road badge…and um…I need to find it.  That being said…don’t get confused…this is still Along the Dirt Road. Plus…I’m still crushing on my new badge…so any excuse to use it.)

Okay…carry on.

I have this friend named Maranda.  She is a spunky kind of gal.  She loves to cook and she loves to eat.  My kind of people.  Anyway…she put me “in the know” with Loaded Cornbread.  Have you ever tried it?  No?  Well…I’m going to give you the lowdown on it…and it will simplify your life.  Know why?  Because….(I’m breaking all kinds of rules with my sentences today.)…….it’s delish and it’s easy-peasy!  We love that don’t we?  Yes…yes we do.


I didn’t get to post mmmMonday! yesterday, in case you didn’t notice.  We had a funeral to attend.  It was a sad occasion.  I know that is just a part of life…but it’s the hard part.  After it was over I spent some time with my grandparents.  They are some of the most inspiring people that I have ever known.  I need to share with you a picture of all of the iron skillets that are hanging on their kitchen wall.  It will make you understand…a little more about me.  😉

(Paw Paw…kept pulling Wagoners off of the wall.)  lol!

So, all of that being said, I thought that I would throw you a recipe today.  I love recipes that are tried and true…and that add to our meals without causing a nervous breakdown.  This recipe is one of those.  It’s one that I keep re-visiting…so that tells the tale right there.


Loaded Cornbread


Mix your cornbread up from your favorite cornmeal mix. (I use Aunt Jemima Buttermilk Recipe…because that is what Granny always used.)

I go ahead and add the shortening to the iron skillet and pop in into the oven while it’s preheating.

(All of the directions are on the back of your cornmeal mix bag.)

After you mix in the milk and egg (no sugar for me) then you add your goodies.

This is what I mix in: (As much as desired)

Onion, chopped

Cayenne or Jalapeno Pepper, chopped

Sharp Cheddar Cheese

Bacon Bits (in the last batch that I made)


Stir all of that in and pour in your cast iron skillet that has shortening melted in it.  It will sizzle and start to brown around the edges right away.  Bake according to instructions on bag.


When you take it out of the oven…prepare to be showered with compliments.


This cornbread is amazing and it will simplify your life.  Serve it with soup, chili, ham and beans or whatever strikes your fancy.  See!?  What did I tell you?  Lot’s of freedom with this Loaded Cornbread.  Your’e welcome.  Don’t ever say that Kelli “don’t” love ya. (Thanks Maranda!  You are a genius!)


I hope that you have an amazing, cozy, Christ-centered day, Dirt Roaders. After all…He loves YOU!