Beer, Bacon, and Cheddar Corn Bread
photo by wife2abadge
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 loaf
- Serves:
- 14
ingredients
- 354.88 ml all-purpose flour
- 118.29 ml yellow cornmeal
- 29.58 ml sugar
- 7.39 ml baking powder
- 3.69 ml baking soda
- 2.46 ml salt
- 236.59 ml beer
- 2 eggs
- 78.78 ml olive oil
- 473.18 ml cheddar cheese, shredded
- 78.78 ml bacon, cooked, crisp, and crumbled
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.