Bacon Cheddar Chili Cornbread

Teresa Ambra

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.

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Prep Time 10

Cook Time 35

Total Time 45

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings

Calories 191 kcal

Equipment

1 cast iron skillet or other ovenproof skillet
1 skillet to fry bacon
1 large mixing bowl
1 whisk
measuring cups
measuring spoons
1 8x12" baking dish if not using cast-iron skillet

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 smoked bacon crisp cooked
4 oz. can green chilies diced 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.

Notes

[nutrition-label]

Nutrition

Calories: 191kcalCarbohydrates: 21gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 31mgSodium: 229mgPotassium: 96mgFiber: 2gSugar: 11gVitamin A: 148IUVitamin C: 1mgCalcium: 110mgIron: 1mg

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

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