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Bacon Cheddar Skillet Cornbread, Thm S

Preheat the oven to 350, and have the skillet in the oven while it's preheating. Mix together the softened butter, eggs, and almond milk in a medium bowl. Combine the cornmeal, almond flour, coconut flout, salt, and baking soda in a small bowl. Add the dry ingredients into the wet with a whisk until just combined. Stir in half of the shredded cheddar and all of the bacon. When the oven has finishe. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 00:35

Main Ingredients

1 stick (or 1/2 c) unsalted butter, softened

4 eggs 1 c unsweetened, unflavored almond milk

1/4 c plus 1 tbsp maseca cornmeal

3/4 c almond flour

1/4 c coconut flour

1/2 tsp salt

1 tsp baking soda

1 c. extra sharp cheddar cheese, shredded

3 strips cooked, crumbled bacon

Preparation

1Preheat the oven to 350, and have the skillet in the oven while it's preheating.

2Mix together the softened butter, eggs, and almond milk in a medium bowl. Combine the cornmeal, almond flour, coconut flout, salt, and baking soda in a small bowl. Add the dry ingredients into the wet with a whisk until just combined. Stir in half of the shredded cheddar and all of the bacon.

3When the oven has finished preheating, take the skillet out and spray lightly with coconut oil. Pour the batter directly into the skillet and spread it out evenly. Top with remaining shredded cheddar and place it back in the oven to cook for 30-35 minutes.

Additional Notes

Credit: Erin Murray, My Fling with Food

Reviews: 0

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