Sweet Eats: Gluten-Free Cornbread with Bacon & Cheese

With the days getting chillier, nothing battles the nip in the air better than warm and cozy, stick-to-your ribs food. When it starts to get cold outside, comfort food is where it’s at – and this recipe for bacon, cheddar and green onion cornbread fits the bill.

Make a batch and serve it warm with something equally as comforting like chili. Or eat it on its own, slathered in butter as an afternoon snack. However you decide to enjoy it, it will certainly help ease the certainty that cold weather is on the way!

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Ingredients:

1 cup cornmeal
¾ cup corn flour
1 Tablespoon sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
2 large eggs
1 ½ cups milk
10 slices pancetta or 5 slices bacon, diced and cooked until crispy
2 green onions, finely sliced
1 cup packed grated cheddar cheese

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Directions:

  1. Preheat the oven to 425°F. Butter an 8” baking dish. In a large bowl combine the cornmeal, corn flour, sugar, baking powder, soda and salt. In a separate bowl whisk together the butter, eggs and milk. Combine wet ingredients into dry and mix until just combined. Fold in the cooked pancetta or bacon, green onions and cheddar cheese.
  2. Scrape mixture into prepared pan. Bake for 20-25 minutes or until golden brown. Slice into squares.

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SONY DSC Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram littlemirandapiggy and Twitter @mirandaak.

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