Jalapeño Bacon Cornbread Casserole

The BEST sweet and savory side dish for Thanksgiving, also amazing with a big bowl of chili on football Sunday. This dish is gluten-free.

By @maryswholelife

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 6 slices bacon
• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1 cup milk
• 0.25 cup honey
• 0.25 cup melted butter
• 2 large eggs
• 1 cup corn kernels
• 0 crumbled bacon
• 0.25 cup diced jalapeños

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook 6 slices of bacon in a skillet over medium heat until crispy. Remove from skillet and crumble. Set aside.
3. In a large mixing bowl, combine 1 cup of gluten-free cornmeal, 1 cup of gluten-free all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
4. In a separate bowl, whisk together 1 cup of milk, 1/4 cup of honey, 1/4 cup of melted butter, and 2 large eggs.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Fold in 1 cup of corn kernels and the crumbled bacon.
7. Stir in 1/4 cup of diced jalapeños.
8. Pour the mixture into a greased 9x9 inch baking dish.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Let cool slightly before serving.