Bacon Cheddar Chili Cornbread

Teresa Ambra

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.

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Prep Time 10

Cook Time 35

Total Time 45

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings

Calories 167 kcal

Ingredients

1 cup Longfellow’s Wayside Inn grist mill cornmeal or other stone-ground cornmeal
1/2 cup gluten free flour (I prefer Cup4Cup)
1 large egg
1/2 cup buttermilk or soured milk
1/2 cup sour cream
1/2 cup honey
1 tbsp. molasses
2 tbsp. bacon grease
1/4 tsp. baking soda
2 tsp. baking powder
1 cup cheddar cheese or cheddar jack cheese, shredded
6 slices Wright smoked bacon crisp cooked
4 oz. can diced green chilies 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 until well blended.
Pour into a greased 8x12” baking dish and bake at 425° for 20-25 minutes.

Notes

[nutrition-label]

Nutrition

Calories: 167kcalCarbohydrates: 19gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 27mgSodium: 244mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 3.3mgCalcium: 120mgIron: 0.4mg

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

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