BEER, BACON, AND CHEDDAR CORN BREAD

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Beer, Bacon, and Cheddar Corn Bread image

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.

Provided by wife2abadge

Categories     Quick Breads

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.

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