I was preparing for a baby shower recently and after a day of baking sweets, I realized it'd probably be nice of me to offer something savory. It was around 11pm, and I just wanted something quick and easy that would be a crowd-pleaser.
At first I thought about making this gluten-free mac and cheese, but I was still in the baking mood so my mind shifted to a more sinful version of my gluten-free vegan cornbread. It's truly awesome on its own, but after adding cheddar and bacon? So much better!
I was worried that cornbread and cheddar would taste odd, but it was surprisingly addictive. If you don't like cheddar, use any cheese you like! The more flavorful, the better.
My original recipe was vegan, but considering all the bacon and cheddar I added, it's obviously not anymore. So I decided to change things up a bit and load them up with dairy. Instead of dairy-free milk and coconut oil, these cornbread muffins call for buttermilk and butter. I also scaled the sugar down to 2 tablespoons from 1/2 cup. Sweet cake-like cornbread and cheddar was just too weird. And to add a little oomph, I added a small amount of paprika and cayenne! It adds just a hint of spiciness so if you're looking for more, you can double the amount of spice.
When you take these out of the oven, don't be alarmed by how soft they are! Due to the lack of gluten, which is usually what holds everything together, these cheddar bacon cornbread muffins will stay soft and fall apart pretty easily for a few hours after baking. They're absolutely fine for eating at the dinner table, but I wouldn't toss them into a bag to transport them until they've firmed up.
Looking for something a little more traditional? Try this gluten-free cornbread! It's made in a skillet, which cuts down on prep time and would be perfect alongside a bowl of chili.
KitchenIQ V-etched Container Grater
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Heritage 3 Quart Square Dish
Le Creuset Revolution Spatula
Adapted from Gluten-free Vegan Cornbread on Texanerin Baking