My two weeks Christmas break from posting was extended due to flu, tiredness caused by the flu and a hectic return to work where two weeks break led to three weeks of manic catch up where I fell home every evening barely capable of putting a gluten free frozen pizza in the oven before collapsing on the couch. January has not been a fun month.
To make things better and to use up ingredients in my cupboards before they all went off I went looking for something comforting and quick and found this recipe for Corn Bread from Ina Garten which I altered slightly, adapting it to be gluten free and also substituting crispy lardons of bacon for jalapeños.
This batter works very well with gluten free flour and rises like a soufflé when you add the wet ingredients to the dry which is very reassuring. It is delicious with stews, chilli and breakfast eggs or simply pulled out of the freezer, defrosted in the microwave, halved, toasted and slathered with butter. Golden, savory with bacon and cheese this is a very good bread to cheer this miserable month.
3 cups Doves Farm Gluten Free Flour
2 teaspoons of pysllium husk
1 cup fine yellow cornmeal
1/4 cup caster sugar
2 tablespoons for gluten free baking powder
2 teaspoons salt
2 cups milk
3 extra-large eggs, lightly beaten
8 ounces of butter, melted
8 ounces mature cheddar cheese, grated
1/3 cup chopped scallions, white and green parts
1 cup of bacon lardons
Pre heat the oven to gas 4, 180, 350f
Butter and line with baking parchment a 9 x 11″ hight sided, baking tin or roasting dish
Fry the bacon lardons with the scallions over a medium heat until the bacon is cooked. Set aside to cool.
In a large bowl combine the GF flour, psyllium husk, cornmeal, caster sugar, GF baking powder and salt, stir with a fork to break up any lumps.
In another bowl mix together the milk, eggs and melted butter and then our this batter in to the dry ingredients stirring with a wooden spoon until just combined, do not over mix.
Stir in two thirds of the grated cheese and the cooked bacon and scallions.
Scrape the batter in to the prepared baking dish and scatter the remaining cheese over the top, allow to sit a room temperature for 20 minutes.
Place in the oven and bake for 30 to 35 minutes until a cake tester comes out clean.
Allow to cool in the baking dish for a few minutes before placing the bread on a cooling rack. Once cooled cut in to large squares. Serve with soup, stew or chilli and wrap any left over squares in cling film and freeze.