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.
Bob's Red Mill Gluten-free Cornbread Mix
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
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.