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Spinach and Bacon Cornbread

Spinach and Bacon Cornbread

Looking for a flavorful gluten free brunch recipe? Here is how to prepare a delicious cornbread made with spinach and bacon.

05 November, 2018
Average: 1 (1 vote)

Type of dish

Dietary Consideration

serves for


total time

1 HR 30 MIN


150 g, lardons
150 g, baby, washed
All purpose flour
210 g, mix, gluten free
210 g, gluten free
Xanthan gum
1/2 tsp,
60 g, caster
Baking Powder
2 tsp, gluten free
Bicarbonate of soda
1 tsp
2 medium
400 ml
110 g, unsalted, melted, softened, to serve


How to Make a tasty Spinach and Bacon Cornbread

  • Preheat the oven to 180°C (160° fan) | gas 4.
  • Grease and line the base and sides of a 900 g | 2 lb loaf tin with greaseproof paper.
  • Place the pancetta in a dry frying pan and cook over a moderate heat until the fat has rendered and the pancetta is golden-brown, about 6-7 minutes.
  • Remove from the pan with a slotted spoon to a bowl.
  • Add the spinach to the pan with a pinch of salt. Cover and cook over a reduced heat until wilted, about 2-3 minutes.
  • Remove the spinach from the pan to a colander, pressing it against the sides to extract as much water as possible.
  • Roughly chop and stir into the pancetta.
  • Stir together the gluten free flour mix, corn meal, xanthan gum, sugar, baking powder, bicarbonate of soda, and salt in a large mixing bowl.
  • Beat together the eggs, buttermilk, and melted butter in a measuring jug.
  • Add the wet ingredients to the dry and stir to combine; the batter shouldn't be totally smooth.
  • Fold in the pancetta and spinach mixture.
  • Spoon the batter into the prepared tin.
  • Bake for about 1 hour until risen and dry to the touch on top; a cake tester should come out clean from the centre.
  • Remove to a wire rack to cool in the tin.
  • Once cool, turn out the cornbread and serve in slices with soft butter.

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