Cornbread with Bacon

Cornbread with Bacon

Cornbread with Bacon

A recipe for gluten free cornbread with bacon and spring onions, melted butter and syrup

January 12, 2013

Type of dish

Dietary Consideration

serves for

1

total time

1 HR 0 MIN

ingredients

Oil
1 tbsp
bacon
350 g, smoked, chopped
Kernels
120 g, drained
Chili flakes
1 tbsp
cornmeal
350 g
Flour
350 g, gluten free
Bicarbonate
1 tbsp
salt
Buttermilk
375 ml
Eggs
2 each
butter
2 tbso, melted
syrup
1 tbsp
Pepper
1 tbsp, freshly milled
Scallion
2 each

Preparation

Grease a 900 g|2 lb loaf tin. Heat the oven to 200°C (180° fan) gas 6.

Heat the oil in a frying pan and fry the bacon for 2 minutes. Add the spring onions and fry gently for about 5 minutes. Mix in the corn kernels and chilli flakes and set aside.

Put the cornmeal and flour into a mixing bowl with the sugar, salt, baking powder and bicarbonate of soda and mix well.

Add the buttermilk, eggs, cooled bacon mixture, melted butter, maple syrup and pepper and mix until well combined.

Put the mixture into the loaf tin and bake for 30 -40 minutes until cooked through. Turn out of the tin, slice and serve warm.

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