Gluten Free Living – 2015

Oh, my gosh Bacon Cheddar Cornbread  is one of the BEST cornbread recipes I’ve ever eaten! How can you go wrong with bacon and cheddar cheese? This tasty cornbread is sweetened with honey and molasses and uses gluten free flour as well as bacon. It has a smoky, savory, flavor from the mesquite-flavored bacon I used. I’m telling you, this is about as a delicious a cornbread as you’ll ever eat. No kidding.

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Those of you who follow my blog know I’m a bread hound. I love home-baked breads (any kind and any flavor), sweet breads, biscuits (sweet or savory), and all kinds of cornbreads. I’ve made dozens of breads, biscuits and cornbreads over the years and, quite frankly, I could live off just breads. Seriously. I could eat bread (in the form of bread, biscuits or cornbread) every meal and be completely happy–three times a day, seven days a week. Yikes.

I suppose my bread addiction began as a young child growing up with a mom who baked about 20 loaves of bread a week to feed her family of six, always hungry children. I would come home to the smell of freshly baked bread on the kitchen counter and beg mom for a few slices with butter right away. Most of the time I had to wait until dinner an hour or two later, but every now and then she would give in and I would slather a piece with butter and down it in about ten or fifteen seconds. Oh, yes, I LOVE home baked bread.

I didn’t grow up eating cornbread. My love for cornbread started for the most part after we moved to Texas almost 20 years ago. Since starting this blog almost three years ago, I’ve had cornbread lots of different ways and I’ve enjoyed each kind. But this Bacon and Cheddar Cornbread takes the prize. It’s so mouthwatering and amazing, I actually had to stash some of it in the freezer so I wouldn’t eat it ALL in one sitting! I loved this stuff.

Of course it didn’t hurt that I used stone ground cornmeal from Longfellow’s Wayside Inn in Sudbury, Massachusetts. I’ve stashed 3 bags in my freezer so that it will last for awhile. The nice thing about this recipe is if you purchase a bacon without nitrates it’s really more of a clean eating recipe than most. It gives me an opportunity to eat something I love more frequently by trading out the regular flour with gluten free flour. But if you have no issues with gluten, then you can use regular flour if you wish.

If you enjoy cornbread as much as I do, you ought to put Bacon Cheddar Cornbread on your breakfast menu for Father’s Day or any holiday breakfast. Serve it with a Breakfast Casserole and fruit for part of a country breakfast. For that matter, this cornbread is great to serve with a soup or main dish which is what I did. Make up a batch of Bacon Cheddar Cornbread and you will be drooling like I did–down to the last bite.

Bacon Cheddar Cornbread is so savory and delicious you will have a hard time stopping at just one!

We loved this amazing cornbread recipe.

How can you go wrong with bacon and cheddar cheese?

Here’s what I did.

I used these ingredients.

Place corn meal, gluten free flour, sour cream, an egg, baking soda, baking powder and buttermilk (or soured milk) in a large mixing bowl.

Add melted butter, cooked bacon pieces, cheddar cheese, honey and molasses.

Stir ingredients to combine. Pour into a greased 8×12″ glass baking dish.

Bake at 425 for 20-25 minutes or until a toothpick inserted in center comes out clean.

Serve Bacon Cheddar Cornbread with your favorite soup.

Bacon Cheddar Cornbread has outrageous flavor your family is sure to love. 

Here’s the recipe.

BACON CHEDDAR CORNBREAD

(My own concoction)

Bacon Cheddar Cornbread

Teresa Ambra

Bacon Cheddar Cornbread is outrageously good! This is one of the most sensational cornbread recipes you'll ever eat. It's filled with bacon and cheddar cheese and sweetened with honey and molasses providing both sweet and savory flavor. It's perfect to serve anytime you're making soup or chili. Gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breads, Rolls and Muffins/Breakfast

Cuisine Southern

Servings 16

Calories 170 kcal

Equipment

• 1 large skillet to fry bacon (or you can put bacon slices between paper towels and microwave
• 1 8x12" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 cup Longfellow’s Wayside Inn grist mill cornmeal or other good stone ground cornmeal, if possible
• 1/2 cup gluten free flour or use regular flour if you're not concerned about gluten
• 1 large egg
• 1/2 cup buttermilk or soured milk
• 1/2 cup sour cream
• 1/4 cup honey
• 1 tbsp. molasses
• 2 tbsp. unsalted butter melted
• 1/4 tsp. baking soda
• 2 tsp. baking powder
• 1 cup cheddar cheese
• 6 slices smoked bacon crisp cooked

Instructions

 

• Fry or microwave bacon.
• Drain on paper towels.
• Break into small pieces when cool.
• Set aside.
• Mix all ingredients until well blended.
• Pour into a greased 8x12” baking dish and bake at 425° for 20-25 minutes.

Notes

NOTE: To sour milk, measure milk into a glass measuring cup. Add a tablespoon of white vinegar. Allow to sit on counter approximately 5 minutes until mixture curdles and thickens.

 

NOTE: When I initially published this recipe on April 2015, Pamela's GF baking and pancake mix was about the only kind of GF flour available. I do not recommend this flour because it has an odd taste and does not have a one-to-one equivalence. My personal preference is Cup4Cup GF flour. But there are many wonderful GF flours available now (circa 2019).

 

NOTE: You can also make this with regular flour.

 

NOTE: If you desire a sweeter cornbread you can increase the honey to 1/2 cup.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 170kcalCarbohydrates: 16gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 203mgPotassium: 94mgFiber: 1gSugar: 6gVitamin A: 194IUVitamin C: 0.1mgCalcium: 110mgIron: 1mg

Keyword bacon, bread, breakfast, brunch, cheese, corn, cornbread

Tried this recipe?Let us know how it was!

I loved this cornbread–every sweet and savory mouthful!

Bacon Cheddar Cornbread is a fantastic addition to any holiday breakfast menu–like Father’s Day!

Give Bacon Cheddar Cornbread a try. You will be so glad you did.

You may also enjoy these delicious recipes!

Sweet Potato Cornbread

Bacon Jalapeno Cornbread

Bacon Cheddar Biscuits  

Bacon Cheddar Cornbread

Teresa Ambra

Bacon Cheddar Cornbread is outrageously good! This is one of the most sensational cornbread recipes you'll ever eat. It's filled with bacon and cheddar cheese and sweetened with honey and molasses providing both sweet and savory flavor. It's perfect to serve anytime you're making soup or chili. Gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breads, Rolls and Muffins/Breakfast

Cuisine Southern

Servings 16

Calories 170 kcal

Equipment

• 1 large skillet to fry bacon (or you can put bacon slices between paper towels and microwave
• 1 8×12" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 cup Longfellow’s Wayside Inn grist mill cornmeal or other good stone ground cornmeal, if possible
• 1/2 cup gluten free flour or use regular flour if you're not concerned about gluten
• 1 large egg
• 1/2 cup buttermilk or soured milk
• 1/2 cup sour cream
• 1/4 cup honey
• 1 tbsp. molasses
• 2 tbsp. unsalted butter melted
• 1/4 tsp. baking soda
• 2 tsp. baking powder
• 1 cup cheddar cheese
• 6 slices smoked bacon crisp cooked

Instructions

 

• Fry or microwave bacon.
• Drain on paper towels.
• Break into small pieces when cool.
• Set aside.
• Mix all ingredients until well blended.
• Pour into a greased 8×12” baking dish and bake at 425° for 20-25 minutes.

Notes

NOTE: To sour milk, measure milk into a glass measuring cup. Add a tablespoon of white vinegar. Allow to sit on counter approximately 5 minutes until mixture curdles and thickens.

 

NOTE: When I initially published this recipe on April 2015, Pamela’s GF baking and pancake mix was about the only kind of GF flour available. I do not recommend this flour because it has an odd taste and does not have a one-to-one equivalence. My personal preference is Cup4Cup GF flour. But there are many wonderful GF flours available now (circa 2019).

 

NOTE: You can also make this with regular flour.

 

NOTE: If you desire a sweeter cornbread you can increase the honey to 1/2 cup.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 170kcalCarbohydrates: 16gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 203mgPotassium: 94mgFiber: 1gSugar: 6gVitamin A: 194IUVitamin C: 0.1mgCalcium: 110mgIron: 1mg

Keyword bacon, bread, breakfast, brunch, cheese, corn, cornbread

Tried this recipe?Let us know how it was!