Bacon Cheddar Corn Loaf

Oxmoor House
18 (1/2-inch) slices.


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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 (6 ounces) grated Cheddar cheese
1/2 cup sliced green onions
1 cup canned cream-style corn
3/4 cup whole milk
1/4 cup unsalted butter, melted and cooled
2 eggs, lightly beaten


Cook: 1 Hour, 5 Minutes

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon, and set aside.

Combine flour, cornmeal, baking powder, and salt in a large bowl; make a well in center of mixture. Combine bacon, reserved drippings, cheese, and remaining ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into a greased and floured 9- x 5- x 3-inch loafpan. Bake at 350° for 1 hour and 5 minutes or until golden. Let cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.

Created date

August 2009

Nutritional Information

Calories 179
Caloriesfromfat 53 %
Fat 10.6 g
Satfat 5.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.3 g
Carbohydrate 14.6 g
Fiber 0.0 g
Cholesterol 48 mg
Iron 0.0 mg
Sodium 294 mg
Calcium 0.0 mg