Gluten Free Cheesy Bacon Cornbread
Servings: 1 pan cornbread
Calories:
Ingredients
- 1 - 20 oz bag GF Cornbread Mix 3-1/2 cups
- ⅓ cup Oil or melted Butter
- 2 Eggs
- 1-1/2 cups Milk rice, soy, dairy
- 4 pieces bacon cooked until crispy and crumbled
- 1 small bag shredded cheese or cheese substitute shreds- preferably sharp cheddar or a spicy jack
- ¼ cup Bob's Red Mill chia seeds
- ¼ cup Bob's Red Mill flax meal
- ¼ cup applesauce yogurt or cultured coconut milk
- the kernels of 1 large ear of corn or 1 can of corn, drained of all excess liquid
Instructions
- Combine all ingredients except 1/4 bag of shredded cheese until thoroughly mixed.
- Since I am adding chia seeds and flax meal to up the fiber content and include more Omega 3's (adding Chia is my favorite way to "spike" my son's food to get in extra nutrients), the extra moisture is imperative so it doesn't get overly dry.
- Pour into a greased baking pan (I rub the pan with a little coconut oil or spray it with pure olive oil) and bake at 350 for 10 minutes.
- Add the remaining cheese to the top of the cornbread and return to bake for another 15 minutes- until nice and golden or a toothpick inserted in the middle comes out clean.
- Serve with butter if desired, and enjoy!