Bacon Cheddar Corn Loaf
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Grated cheddar cheese||6 Ounce (1 1/2 Cups)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Canned cream style corn||1 Cup (16 tbs)|
|Whole milk||3⁄4 Cup (12 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs), melted and cooled|
|Eggs||2 , lightly beaten|
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.