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    Jefferson Adams

    Easy Bacon and Cheese Cornbread (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    I'm a sucker for good gluten-free cornbread. I'm an even bigger sucker for this gluten-free bacon and cheese corn-bread.

    I like to make this with Bob's Red Mill Gluten-free Cornbread Mix, but you can use your favorite kind. You might need to play with the recipe a bit to get it just right, but when you do, the pan will be empty, and the family happy and smiling. I like to serve this with gluten-free stews or chili for a sure-fire dinner hit.



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    The corn, bacon and cheese work well to offset any dryness that so often goes with gluten-free baked goods. I like to serve this fresh out of the oven and slathered with butter and honey, alongside my favorite stew, soup, or chili.

    Ingredients:
    Bob's Red Mill Gluten-free Cornbread Mix
    2 eggs
    1 ½ cups milk
    1/3 cup of olive oil
    1 can (6 oz) sweet corn, well-drained
    ½ pound of bacon, cooked and chopped
    ½ pound of artisan cheddar cheese, shredded
    Butter
    Honey (optional)

    Directions:
    Mix cornbread as per directions. When mix is ready, stir in corn, bacon and cheese. Remember to allow for extra room in the pan due to the bacon, cheese and corn. I often make muffins for this reason.

    Bake for 20-25 minutes at 375 degrees F., or as directed. It's done when you can insert a toothpick and it comes out clean.

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    I REALLY wish you guys would post more FROM-SCRATCH recipes instead of pre-mixed brand stuff. I mean, I know you guys have to pay the bills, but I refuse to buy mixes. The general philosophy is that if I can't do it right, I don't want to do it at all. And while your suburbanite mom might want to take the easy route, the easy route isn't the learning experience that makes us all better gluten free chefs.

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    Are you talking about raw or cooked bacon?

    I use raw bacon. I trim off the fat and cut the remaining bacon into little pieces and stir it into the batter. After about 30- 35 minutes the bacon is cooked nicely.

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    I REALLY wish you guys would post more FROM-SCRATCH recipes instead of pre-mixed brand stuff. I mean, I know you guys have to pay the bills, but I refuse to buy mixes. The general philosophy is that if I can't do it right, I don't want to do it at all. And while your suburbanite mom might want to take the easy route, the easy route isn't the learning experience that makes us all better gluten free chefs.

    @scQue814 WOW... I guess your assuming everyone has the time and energy to do everything from scratch that you do.

    I'm all for recipes from scratch, but love anything that can save me time too.

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    I'm all for FROM-SCRATCH recipes AND cutting corners recipes, too. My dilemma, case-in-point, an easy from scratch basic corn bread mix can come in handy when you don't have time or the ability (disabled) to go to the store and purchase ''Bob's'' mix. I will, however, try your recipe some day. It sounds delicious!

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    Guest Jenna Crothers

    Posted

    I have a busy lifestyle too but always do everything from scratch as it tastes better, goes further and you know exactly what's in it. I have used pre made "gluten free" mixes and they turned out to be low gluten and I had a nasty reaction.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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