Beer, Bacon, and Cheddar Corn Bread

“From the cookbook The Gourmet's Guide to Cooking With Beer by Alison Boteler. I left the bacon out when I made it, but I definitely think it would have added something extra. I used reduced fat cheddar cheese and it was delish.”
READY IN:
1hr 20mins
SERVES:
14
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease a 9x5-in loaf pan.
  2. In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix.
  4. Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.

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