We were eating dinner the other night and my son said, “I wish this cornbread had bacon in it. Everything is better with bacon!” My hubby chimed in with “And Cheese! Bacon & Cheese!” Well, who doesn’t like a good Cheese or/and Bacon Recipe?!
Well….there you have it. Apparently everything is better with Bacon and Cheese. So I revamped my corn bread recipe to include both, and it is OFF THE CHARTS amazing. Plus I love that it is Gluten Free so my son can enjoy it too!
Bacon Cheddar Corn Bread
- 1 Tablespoon Shortening
- 1 1/2 cups enriched cornmeal
- 3 TBSP all purpose flour (I used GF Bisquick for gluten free)
- 1 tsp. salt
- 1 tsp. baking soda
- 2 cups buttermilk (or 2 cups milk of your choice and 1 tsp vinegar)
- 1 egg
- 2 Tbsp. Bacon drippings or melted butter
- 1 TBSP Honey (optional)
- 4 slices of crispy bacon crumbled
- 1/2 Cup Shredded Cheddar cheese
- Preheat oven to 450 degrees. Place the shortening in a 10 inch cast iron skillet, and preheat in the oven.
- In a large bowl sift together the dry ingredients. Stir in the Buttermilk, egg, bacon drippings, Bacon pieces, cheese and honey. Mix until combined well.
- Pour the mixture into the greased hot skillet, and place back in oven.
- Bake for 20-25 minutes or until golden brown.
- Serve warm with butter.