Corn & bacon bread

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• cynthia

  06 August 2011

  cynthia rated and commented on this recipe

  

  I made it for dinner to eat with bean soup and it came out very good! It's indeed very easy and quick to make! It's not fluffy like most breads, it's actually a bit crumbly because of the cornmeal, but that's what makes it special, I think! :) I'd definitely do it again!

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• hasselk

  01 February 2012

  hasselk rated and commented on this recipe

  

  Very, very, very delicious, especially the day after. I added extra salt and extra bacon. Only minor is the amout of butter... I'll try to make a healthier version next time.

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• Polly

  01 August 2012

  Polly rated and commented on this recipe

  

  Really lovely, made it to accompany soup. Also used skimmed milk instead of full and worked out absolutely fine - will defo make again

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• AliBlu

  20 January 2013

  AliBlu commented on this recipe

  Made this to warm us up on a cold day. Lovely taste, crumbly texture; a real winner in our house!

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Ingredients

• 130g self-raising flour
• 120g cornmeal
• 200g blanched, or tinned sweetcorn kernels
• 1 tsp baking powder
• 2 tsp golden caster sugar
• 240ml whole milk
• 170g butter , plus extra for the tin
• 1 egg , beaten
• 6 rashers streaky bacon , fried until crisp and cut into lardon strips

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Difficulty and servings

MAKES 1 loaf (8 slices)

Preparation and cooking times

Ready in 1hr 5mins

Ingredients

• 130g self-raising flour
• 120g cornmeal
• 200g blanched, or tinned sweetcorn kernels
• 1 tsp baking powder
• 2 tsp golden caster sugar
• 240ml whole milk
• 170g butter , plus extra for the tin
• 1 egg , beaten
• 6 rashers streaky bacon , fried until crisp and cut into lardon strips

PER SERVING

264 kcalories, protein 5.3g, carbohydrate 24.2g, fat 16.9 g, saturated fat 9.9g, fibre 1g, salt 0.83 g

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