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."
 
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photo by wife2abadge photo by wife2abadge
photo by wife2abadge
Ready In:
1hr 20mins
Ingredients:
11
Yields:
1 loaf
Serves:
14
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ingredients

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directions

  • Preheat oven to 350°F Grease a 9x5-in loaf pan.
  • In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • 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.
  • 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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Reviews

  1. This was an excellent bread! I made it without bacon also, but would be good with it too. I had a cup of dark beer leftover from another recipe that I wanted to use up (don't like dark beer to drink :)) and this was perfect. Would be great to have with chili or soup etc... Its going to a church potluck tonight! Thanks for posting it.
     
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