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.
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
1cupLongfellow’s Wayside Inn grist mill cornmealor other good stone ground cornmeal, if possible
1/2cupgluten free flouror use regular flour if you're not concerned about gluten
1largeegg
1/2cupbuttermilkor soured milk
1/2cupsour cream
1/4cuphoney
1tbsp.molasses
2tbsp.unsalted buttermelted
1/4tsp.baking soda
2tsp.baking powder
1cupcheddar cheese
6slicessmoked baconcrisp 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.