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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 18 |
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Ingredients:
1/2 pound bacon |
1 1/2 cups all-purpose flour |
1/2 cup yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups (6 ounces) grated cheddar cheese |
1/2 cup sliced green onions |
1 cup canned cream-style corn |
3/4 cup whole milk |
1/4 cup unsalted butter, melted and cooled |
2 eggs, lightly beaten |
Directions:
1. Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon, and set aside.
2. 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.
3. 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. Let cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.
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