Bacon Cheddar Cornbread- 1 tbsp sugar
- 1/4 tsp salt
- 3 tsp gluten-free baking powder
- 1 1/2 cups Bob’s Red Mill GF Cornmeal
- 1/2 cup rice flour or ground rice
- 1 egg
- 5 slices cooked turkey bacon, chopped into 1″ pieces or smaller
- 1 cup shredded non-dairy cheddar, such as Daiya
- 1-1/4 cups soy milk or other milk alternative
- 1 tbsp olive oil or sunflower oil
- Preheat the oven to 425°F (220°C)
- Put the sugar, salt, baking powder, cornmeal and rice flour into a bowl and stir to combine.
- Beat egg and stir in oil. Add to the cornmeal mixture and stir well.
- Gently stir in cheese substitute and bacon.
- Pour into a 9 inch pie dish. Grease or oil the pie plate well.
- Bake 20-25 minutes until beginning to brown.
- Serve as soon as done and cut into squares.
Becky Lowder is the founder of glutenfreebecky.com. It’s a gluten free blog about discovering new food, life experiences, and finally enjoying life! She’s been gluten free for less than six months and living every day to the fullest.
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My boys would be all over this with bacon and cheddar! I will definitely have to give this one a try!