Bacon Cheddar Corn Loaf

Ingredients

• 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

Preparation

1. Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon, and set aside.
2. 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.
3. 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.