Bacon Cheddar Chili Cornbread is outstanding. This amazing cornbread is filled with bacon, cheddar cheese and green chilies and baked in a cast iron skillet. It is so scrumptious that it's beyond words. Gluten free.
1 8x12" baking dish if not using cast-iron skillet
Ingredients
1cupLongfellow’s Wayside Inn grist mill cornmealor other stone-ground cornmeal
1/2cupgluten free flour(I prefer Cup4Cup)
1largeegg
1/2cupbuttermilk or soured milk
1/2cupsour cream
1/2cuphoney
1tbsp.molasses
2tbsp.bacon grease
1/4tsp.baking soda
2tsp.baking powder
1cupcheddar cheese or cheddar jack cheese, shredded
6slicessmoked baconcrisp cooked
4oz. cangreen chiliesdiced and drained
Instructions
Fry or microwave bacon.
Drain on paper towels.
Reserve at least 2 tbsp. grease.
Break bacon into small pieces when cool.
Set aside.
Mix all ingredients in a large mixing bowl until well blended.
Pour into a greased 8x12” baking dish or a greased cast-iron skillet and bake at 425° for 20-25 minutes, or until a toothpick inserted in center comes out clean.