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