Cory's bacon cornbread (lactose free). Bacon flavors this true southern-style buttermilk cornbread. bacon cornbread Side Dish Southern. This bacon cornbread, a Southern staple, is made with corn kernels and bacon and bacon drippings for a super moist cornbread. And then there's cornbread enhanced with bacon, corn, and good ol' bacon drippings.

Bacon pieces and maple syrup give this cornbread amazing flavor, and the maple and butter glaze is the perfect finishing touch. This is one of my favorite. bacon wrapped scallops. View full nutritional breakdown of Cornbread Approximation - Gluten and Lactose Free calories by ingredient. *Gluten Free Pantry Yankee Cornbread & Muffin (whole mix). You can cook Cory's bacon cornbread (lactose free) using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Cory's bacon cornbread (lactose free)

It's 2 cup of all-purpose flour.
It's 2 cup of corn meal.
You need 4 tsp of baking powder.
Prepare 1/2 cup of sugar.
Prepare 1 tsp of salt.
You need 1 cup of apple sauce.
You need 1 cup of bacon grease (straned).
You need 1 cup of water.

Seriously loaded cornbread made with crispy bacon, corn kernels and shredded cheese. You bake it up until it's all crispy-like, toss it into a buttermilk batter of the simplest kind, fold it in alongside some golden corn kernels and cheddah, bake it up and voila! Bacon, cheddar, and scallions load this cornbread up with a salty, sharp, and smoky flavor that contrasts against the sweet and moist cornbread. It's a great contrast to the sweet, moist bread.

Cory's bacon cornbread (lactose free) instructions

Mix dry ingredients.
Add bacon grease and apple sauce and mix in.
Add water.
Put into casserole dish and bake at 425 for 20-25 minutes or till golden brown.

This gluten free bacon jalapeño cornbread is light and fluffy, plus smoky and even a little bit sweet and spicy. I served it alongside an easy But nothing beats the crust you get by baking cornbread in a cast iron skillet. This really is the best buttermilk cornbread! Also, many people love to add green chiles, creamed corn, or frozen corn to their cornbread (½ cup of thawed or canned corn would be fine without adding too much moisture to it.) I'm also lactose intolerant, what I do is use Great value lactose free milk. Has there ever been a time when bacon didn't make something better?