This is a very good gluten-free cornbread recipe. It’s quick, easy, and almost foolproof.
It’s made with bacon, cheddar, onion bits, and either red bell pepper or a jalapeño pepper depending on your tolerance for heat. It is an egg-rich, skillet cornbread.
2/3 cups yellow cornmeal
1/2 teaspoon baking powder
1 teaspoons sugar
1/4 teaspoon salt
2 large eggs
1/2 cup milk
4 bacon slices
1/4 red bell pepper, chopped and diced or jalapeno pepper
2 thick slices of onion, chopped and diced
1/2 cup grated cheese, cheddar or jack
Preheat the oven to 375 degrees.
- Fry the bacon to a crisp, pat the grease from the bacon with paper towels, and crumble or chop the bacon.
- In a large bowl, stir together the cornmeal, baking powder, sugar, and salt.
- In a medium bowl, whisk the eggs then stir in the rest of the ingredients plus the bacon, reserving 1/2 cup of the grated cheese.
- Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.
- Bake in an eight-inch, nonstick skillet for 18 minutes or until all but the center of the cornbread is set. Remove the cornbread from the oven and immediately sprinkle the reserved cheese over the cornbread to melt.