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 two...no, 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:

Ingredients:

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

Directions:

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:

Ingredients:

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

Lettuce

Butter

Directions:

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.

 

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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!