Makes about 8-10 servings. Difficulty
2 slices gf bacon, chopped 3 Tablespoons onion, chopped 1 cup yellow cornmeal 1 cup gf flour 1 Tablespoon baking powder 1 teaspoon salt 2 eggs, lightly beaten 1 cup buttermilk 1 corn cob, corn removed 1 4-oz. can chopped green chiles
Preheat the oven to 450°F.
Fry the bacon in a skillet until crisp. Remove from skillet and drain on a paper towel. Drain off most of the fat in the pan and add the onions; cook, stirring frequently, until the onion is tender. Remove from heat and set aside.
In a large bowl, combine the cornmeal, gf flour, baking powder and salt. In a separate bowl, combine the eggs and buttermilk. Add the buttermilk mixture to the dry ingredients. Add the corn and green chiles; mix well. Fold in the bacon and sautéed onions.
Heat the same skillet used for the bacon and onions in the oven at 425°F until hot. Pour the cornbread batter into the pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes. Cut into wedges and serve.
We used The Gluten Free Pantry’s Country French Bread Mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.