Your grandmother’s cornbread will always hold a special place in your heart. But there’s a new version that will take the classic dish from pretty good to downright amazing. Though retaining the moist, fluffy texture of Gram’s bread, this recipe is given all-star status thanks to the addition of bacon, cheddar cheese and green onions. Plus, it’s made with a first-rate, gluten-free cornbread mix, so you can quickly and easily whip it up.
Gluten-Free Cornbread with Cheddar and Bacon
Ingredients
20 oz. gluten-free cornbread mix
4 oz. bacon, cubed and cooked
3 oz. cheddar cheese, shredded (about 1 cup), divided
¾ oz. green onions, chopped (about 1/3 cup)
2 eggs
1-½ cups milk
1/3 cup oil or melted butter
Directions
- Preheat oven to 375 degrees F. Grease a 10-inch round cast iron pan or a 9 x 9-inch cake pan.
- In a large mixing bowl, combine cornbread mix, eggs, milk and oil. With an electric mixer on low, beat ingredients until combined.
- Add bacon, ¾ cheddar cheese and green onions. Use the mixer on high, beat mixture for an additional 30 seconds, until blended.
- Transfer batter to prepared pan and top with remaining ¼ cup of cheese.
- Bake for 25, until top is golden brown.