Bacon Cheddar Corn Loaf Recipe


MethodMain Ingredient


 Bacon1⁄2 Pound
 All purpose flour1 1⁄2 Cup (24 tbs)
 Yellow cornmeal1⁄2 Cup (8 tbs)
 Baking powder2 Teaspoon
 Salt1⁄2 Teaspoon
 Grated cheddar cheese6 Ounce (1 1/2 Cups)
 Sliced green onions1⁄2 Cup (8 tbs)
 Canned cream style corn1 Cup (16 tbs)
 Whole milk3⁄4 Cup (12 tbs)
 Unsalted butter1⁄4 Cup (4 tbs), melted and cooled
 Eggs2 , lightly beaten

Nutrition Facts

Serving size: Complete recipe

Calories 2830 Calories from Fat 1318

% Daily Value*

Total Fat 149 g229.9%

Saturated Fat 82.1 g410.4%

Trans Fat 0 g

Cholesterol 803.1 mg

Sodium 4977.8 mg207.4%

Total Carbohydrates 270 g89.9%

Dietary Fiber 16.9 g67.6%

Sugars 20.8 g

Protein 102 g204%

Vitamin A 170.2% Vitamin C 93%

Calcium 230.4% Iron 95.7%

*Based on a 2000 Calorie diet


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.