2013 – Gluten Free Living
What’s not to love about a cornbread with bacon, jalapeno peppers and cheese??!! This recipe has it all. I decided to make the recipe in a few corn stick pans instead of just as plain cornbread, and this corn bread recipe turned out delightfully. I chose to make Bacon Jalapeno Gruyere Corn Sticks with gluten free flour and honey so the recipe is gluten free and sugar free, too. Besides cornmeal, this recipe has Greek yogurt, along with a lot of bacon, one whole jalapeno pepper, and freshly grated gruyere cheese. It has lots of flavors working its way into one delicious hunk of corn bread!
I served Bacon Jalapeno Gruyere Corn Sticks with Tijuana Torte and Spaghetti Squash Parmesan last week when we had a houseful over for company. While those spectacular casseroles may have overshadowed the cornbread a little, everyone loved the spicy taste of these corn sticks. The bacon and cheese both add a savory flavor which enhances the taste of these corn sticks incredibly. The key to baking up a great batch of corn bread or corn sticks is making sure you don’t overcook the bread so that it dries out. You have to watch your oven closely–especially when you’re cooking in shallow corn stick pans as the recipe cooks very fast. Make sure you don’t overfill the corn stick tins either. Don’t fill the corn stick tins more than two-thirds full because the corn bread puffs up while baking, and you don’t want the corn sticks to run together–which they will do if you overfill the tins.
I dug out my old cast-iron corn stick pans that have been sitting in my garage for YEARS to make this recipe. I dusted them off, cleaned them up, and applied oil to the surface to get them in good enough shape to use. When I was finished making this mouthwatering corn stick recipe, I brought the cast-iron corn stick pans inside and placed them with all my cast-iron stuff. I guess I just haven’t baked enough corn bread over the years to warrant a lot of use, but I’ll have to rectify that in the future! They certainly deserve a better storage place than the garage!
If you’re in the mood for some delicious corn bread or corn sticks then give this recipe a whirl sometime. I just happened to have Greek yogurt, bacon, fresh jalapeno peppers, and gruyere cheese on hand that I wanted to use up so this recipe was a real fit for my needs. If you don’t normally purchase gruyere cheese, almost any other cheese will work fine–though gruyere gives a nice smokey flavor to the corn sticks. Time to start smacking those lips!
Bacon Jalapeno Gruyere Corn Sticks have some real kick to them!
These are the corn stick pans I used. They are quite old as I got them from my mom back in the 70s or early 80s. I have no idea how long she had them.
I oiled the cast-iron corn stick pans pretty well so the corn sticks popped out pretty easily.
Here’s a close up so you can see the texture of Bacon Jalapeno Gruyere Corn Sticks.
We loved the savory flavors of these great corn sticks.
Here’s what I did.
Place corn meal in a large mixing bowl. Don’t use cornmeal mix.
I used gluten free flour instead of regular flour since we were having a guest that tries to stay away from gluten.
Here’s the gluten free flour.
Add baking powder, baking soda, and kosher salt.
Stir ingredients to combine.
Add Greek yogurt. My standard yogurt for recipes is Chobani’s vanilla Greek yogurt. I like it better than plain Greek yogurt.
Add canola oil or butter.
Stir again to combine.
Add crisp-cooked bacon pieces.
Add shredded gruyere cheese.
Add one finely diced jalapeno. The original recipe called for two jalapeno peppers, and even though the friends we had over for dinner are Hispanic and are used to eating hot, spicy foods, I thought two might be too much for their young children. I’m glad I stopped at one jalapeno pepper. Because I diced it fine, it permeated the cornbread quite well! So these corn sticks had plenty of heat with just one jalapeno.
For cast-iron pans I recommend that you either coat them really well with cooking spray or well-oil them.
Fill corn stick pans about 2/3 full. I came back and removed a little bit later and was glad I did as these spread quite a bit and puff up while baking. Bake about 10-12 minutes at 400. Be careful not to overbake.
Here’s the first batch out of the oven.
They popped out of the pan quite easily.
Here’s the third pan! This recipe made three pans of corn sticks. Each pan has 7 corn stick cavities.
Bacon Jalapeno Gruyere Corn Sticks are a wonderful treat for your family dinner–especially if you like heat! The jalapeno peppers provide plenty of that!
One batch made 21 corn sticks, so that’s enough for company too!
The savory flavors from the bacon and gruyere cheese really amped up the flavors of these fantastic corn sticks.
Here’s a plate of Bacon Jalapeno Gruyere Corn Sticks. They were mouthwatering!
Here’s the recipe.
BACON JALAPENO GRUYERE CORN STICKS
(Recipe adapted from Dining with Dani)
1 ½ cups corn meal (not corn meal mix)
¼ cup gluten free flour (like Bob’s Red Mill all-purpose gluten free flour)
½ tsp. kosher salt
¾ tsp. baking soda
1 ½ tsp. baking powder
1 cup milk
½ cup Chobani vanilla Greek yogurt
3 tbsp. canola oil or melted butter
2 tbsp. honey
1 cup finely grated gruyere cheese
6 slices bacon, crisp cooked, crumbled in small pieces
1 large jalapeno pepper, seeded, minced fine
Stir together corn meal, gluten free flour, baking soda, baking powder and salt. Add milk, Greek yogurt, oil and honey and combine. Add grated cheese, bacon, and jalapeno. Stir to combine. Spray three corn stick pans with cooking spray or oil them really well. Spread corn bread mixture about 2/3 full into corn stick pans. Don’t overfill as these muffins will raise significantly during baking. Bake at 400° for about 10-12 minutes or until toothpick inserted in center comes out clean. Don’t overbake! You don’t want dried out corn muffins or corn sticks. Yield: 21 corn sticks.
Bacon Jalapeno Gruyere Corn Sticks were easy to make and didn’t take long at all.
I loved using my old-fashioned cast-iron corn stick pans.
If you like cornbread you will love this great recipe with jalapenos, bacon and gruyere cheese. But if you’re kids can’t handle spicy then eliminate the jalapenos. This recipe will be great either way.
I love looking at the flecks of jalapeno peppers and bacon in these pictures!
Time to grab yourself one!