Cornbread with Bacon
A recipe for gluten free cornbread with bacon and spring onions, melted butter and syrup
12 January, 2013
Type of dish
1 HR 0 MIN
350 g, smoked, chopped
120 g, drained
All purpose flour
350 g, gluten free
Bicarbonate of soda
2 tbso, melted
1 tbsp, freshly milled
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.