Beer, Bacon, and Cheddar Corn Bread

READY IN: 1hr 20mins
Recipe by wife2abadge

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.

Top Review by NIcmic

This was an excellent bread! I made it without bacon also, but would be good with it too. I had a cup of dark beer leftover from another recipe that I wanted to use up (don't like dark beer to drink :)) and this was perfect. Would be great to have with chili or soup etc... Its going to a church potluck tonight! Thanks for posting it.

Ingredients Nutrition


  1. Preheat oven to 350°F Grease a 9x5-in loaf pan.
  2. In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. 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.
  4. 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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