Bacon Cheddar Corn Loaf

Course : Breads
Serves: 1
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1/2 pound bacon
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups finely shredded cheddar cheese
1 cup canned cream-style corn
3/4 cup milk
1/2 cup sliced green onions
1/4 cup butter or margarine -- melted and cooled
2 large eggs -- lightly beaten

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.


Nutritional Information:

2913 Calories (kcal); 175g Total Fat; (54% calories from fat); 112g Protein; 213g Carbohydrate; 716mg Cholesterol; 6346mg Sodium

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