Best Bacon And Cheddar Beer Bread Recipes

Beer, Bacon, and Cheddar Corn Bread image

Provided by wife2abadge

Time 1h20m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup beer
2 eggs
1/3 cup olive oil
2 cups cheddar cheese, shredded
1/3 cup bacon, cooked, crisp, and crumbled

Steps:

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.

Bacon and Cheddar Beer Bread image

Provided by Lisa Myrick

Time 1h10m

Number Of Ingredients 8

6 slice thick cut bacon, fried and coarsely chopped, 2 t. grease reserved
3 c all purpose flour
1/4 c sugar
1 Tbsp baking powder
1/2 tsp salt
4 oz extra sharp cheddar cheese, shredded (1 cup)
12 oz bottled beer
4 Tbsp unsalted butter, melted

Steps:

1. Prehead oven to 350 degrees. Grease a 9x5 inch loaf pan and line with parchment paper; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a wooden spoon, stir in the bacon and cheese until evenly distributed. Add the beer and stir with the spoon until the batter is evenly moistened.
3. Pour the melted butter into the bottom of the prepared loaf pan, and spoon the batter on top. Drizzle the bacon grease evenly over the top of the batter.
4. Bake until a thin skewer inserted into the middle comes out clean, 50 to 60 minutes. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Leftovers can be wrapped in plastic wrap and stored at room temperature for up to 3 days.