BACON CORN BREAD (Adapted from juju good news)
How good does this bread look? Can’t wait to make it; I think it will pair perfectly with the white chicken chili!
8 oz. bacon, diced
2 1/2 cups all purpose (cake) flour
2 tsp baking powder
1 TBSP sugar
4 large eggs
1/2 cup butter, melted (and cooled slightly so as not to “cook” the eggs)
1 cup milk
1 can (14 oz.) whole corn kernels (drained)—I used sweet white corn
1/2 can (7 oz.) cream style sweet corn
1 cup cheddar cheese, grated
Pre-heat the oven to 350 degrees F, and grease a standard size loaf tin. Cook the chopped bacon in a very hot pan or microwave until slightly crisp. Meanwhile, sift all the dry ingredients into a large mixing bowl.
Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
Fold in the corn and bacon and pour into the prepared loaf tin.Sprinkle the grated cheese over the loaf.
Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean.
If the loaf is browning too fast, turn the heat down.
Remove from the oven and allow to cool down for 5 minutes before removing from the tray. How gorgeous is this bread????
Categories: Sides & Salads Tags: