Thursday, July 7, 2011

Cornbread BLT with Cheese

Hi. I'm at a writers and fans conference called Thrillerfest this week in New York, so I have to admit that I didn't make this sandwich last night or even last week. I was too busy packing, planning, stressing. But would you even know if I didn't tell you? Not about the packing and stressing but the baking?

This was an experiment that I just had to try. I adore corn bread. Being gluten-free, it's one of the few breads that I can make that keeps the original consistency I remember as a girl. I thought wouldn't it be great to have a cornbread BLT. I don't think I saw the idea on any food channels, but one never knows.

Anyway, I made my handy-dandy cornbread recipe, let it cool completely, sliced the pieces in halves, grilled the corn bread and added the makings of a great BLT in the middle. With cheese, of course. The results was so delicious I wanted, three.  I settled for one. But yum!

Pardon the short post. I'm on my way to a meeting. I hope the deliciousness of the meal will suffice for this week.

Hugs to all.

Avery's Corbread BLT with Cheese

First the Cornbread:


1 ½ cup milk, plus 2 tablespoons
2 eggs
1/3 cup melted butter
¼ cup maple syrup plus 1 tablespoon
1 cup cornmeal (gluten-free)
½ cup sweet white rice flour
½ cup potato starch
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking powder


Mix all together.
Pour into 8 x 8 pan that has been oiled.
Bake at 400 degrees for 25 to 30 minutes. 
Remove from oven. Let cool slightly.

Now for the sandwich:

Serves 4

[Recipe for corn bread above, baked in an 8 x 8 pan]

4 ounces Fromager de Affinois (which Krista told me about and is sublime!)
8 slices bacon, crumbled
2 Roma tomatoes, sliced thin


Bake corn bread according to recipe, in an 8 x 8 pan.  Let cool.  Cut in 4 squares. Remove from pan and slice, using serrated knife, into thin slices (bread-thick).  Set aside.

Griddle or microwave bacon.  When done to crispiness desired, sprinkle with paprika and pepper. Crumble into bite-sized pieces. {It’s easier to eat this way}

Slice tomatoes and separate the lettuce.

Heat a griddle. Butter the “bumpy” sides of the corn bread. Lay the butter sides down on the griddle.  Top 4 of the slices with the Fromager de Affinois cheese.   Cook the bread on low until warmed through.  Do not overcook.

Assemble the BLT: Corn bread with cheese, tomatoes, lettuce.  Top with bacon bits and the other slice of corn bread.


* * * * * * * * * * * * * *
Book 2 in A Cheese Shop Mystery series launched in May: Lost and Fondue. If you'd like to order a copy, click this booksellers link on my website. To see a trailer, click HERE. To read an excerpt, click HERE. If you you'd like to find out more about the series or want to download a few recipes from me (on recipe cards, including a recipe for fondue), click HERE. And be sure to catch me on my other blog, Killer Characters, and on Facebook and Twitter @AveryAames.  SAY CHEESE!


  1. I inherited a copy of The Farm Journal Cookbook from my first post-college roommate(she didn't like to cook anyway) quite a few years ago, and I'm still using it It has at least four cornbread recipes, including Yankee cornbread (I think I qualify as a Yankee).

    The sandwich sounds yummy!

  2. Sheila, I got my first cornbread recipe from Gourmet, that I received back in college. Still have that, as well.


  3. That sounds so yummy. I love cornbread, so I will have to try this. Love your cornbread recipe, too. I have never put maple syrup in mine but will try it instead of sugar. Do like sweet cornbread.

  4. Very creative, Avery! I would never have thought of a sandwich made with cornbread. And I love Fromager de Affinois, but my favorite is the Poivre version. Very creamy and sinful!

    ~ Krista

  5. Maryann, the syrup seems to add the right consistency (for me).

    Krista, ah, yes, the poivre. I've had that, as well, and love it.


  6. Fantastic idea to use cornbread for a BLT. Nice combo of flavors. Have a great time at Thrillerfest, Avery! I'm off to see my 80+ year-old pop in PA (God bless him!). Summer is the time for travels...and travails. It's great to get out and about, but those airport delays and security lines are enough to drive one to homicide. Then again, murder is our business. :)

    ~ Cleo Coffeehouse
    Cleo Coyle on Twitter

  7. Cleo, have fun seeing your dad. Travel travails or not, treasure the conversations and the physical touch.



  8. Oh, I *love* cornbread! And BLTs. Can't wait to try this recipe, Avery! Thanks. :)

  9. I love that we have another xanthan gum recipe this week. I swear Avery and I didn't call each other or anything. ;)

    This is brilliant, Avery. Must try with the ever-popular fake bacon (which is not great on its own, but makes a good sandwich). Yum, yum, yum.

  10. There's so much to love about this, Avery. I have friends who need gluten free food and I will make sure they know about this! I'm looking forward to trying it too!

  11. Wendy, LOL re: xanthan gum. It is so useful for "holding things together." Hmmm, would it work on a stressed brain?

    Riley, thanks for chiming in!

    MJ, I'm in NY and had the most wonderful dinner at a new find for me because of another gluten-free pal. Bistango's on 29th at Third. Yum! I had stuffed raviolis for the first time in over 13 years. And they were fabulous and GF! Yay for me.


  12. Oh my - we are sitting here drooling just reading this recipe. I am a little stumped on the cheese, as I have never seen it here where I live, is there something comparable to give me an idea what I am looking for :) Thanks for sharing today.