Gluten Free Loaded Bacon Chile Corn Bread – Cornbread

Ingredients:

• 2-1/2 to 4 slices* of gluten free bacon (Applegate, Hormel Black, Hormel Natural Choice), cooked crisp, grease reserved, and small diced
• 2 tablespoons bacon grease, divided
• 3 to 4 tablespoons green onion, light greens and whites only
• 1/4 cup canned diced green chiles, minced
• 1 cup Carla's Gluten Free All-Purpose Flour Blend recipe
• 1 cup minus 2 tablespoons (7/8 cup) gluten free cornmeal (Bob's Red Mill "labeled gluten free" or Arrowhead Mills)
• 1-1/2 teaspoons gluten free baking powder (Rumford's)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt, or more to taste up to 3/4 tsp
• 3/4 cup milk
• 3/4 cup gluten free sour cream
• 1/4 cup (2 ounces or 1/2 stick) unsalted butter, melted
• 1 large or extra large egg lightly beaten
• 2/3 cup - not packed (2 ounces) shredded cheddar cheese

Instructions:

1. Prepare all ingredients and set aside at room temperature. Preheat the oven to 400ºF. Grease a 9 x 9-inch pan with 1 tablespoon bacon drippings and set aside.
2. In a small bowl, toss together the bacon pieces, green onion, and green chiles; set aside.
3. In the bowl of your mixer, fitted with the paddle attachment, combine the flour blend, cornmeal, baking powder, baking soda, and salt.
4. Add the milk, sour cream, melted butter, egg, and 1 tablespoon remaining bacon grease. Mix on medium speed just until combined.
5. Fold in bacon mixture using the paddle attachment as well.
6. Spread into the prepared pan and bake on center shelf for 20 minutes or until a toothpick inserted in the center of the corn bread comes out clean.
7. Set on a wire rack to cool for 5 to 10 minutes (prevents lots of crumbs from falling). Slice and serve. Freeze leftover individual slices. To reheat, warm in a microwave on "reheat" or "low" or warm in the oven at 300ºF for 5 - 10 minutes or until warm.

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