Preparation / Directions:
Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon, and set aside. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture. Combine bacon, reserved drippings, cheese, and remaining 5 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into a greased and floured 9x5x3-inch loafpan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack, if desired. Makes 1 loaf. Variation: Use canned mexicorn (11-oz can undrained) instead of cream-style corn to spice up this load, which is a great partner for chili.