Beer, Bacon, and Cheddar Corn Bread

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.

• Ready In: 1 hr 20 mins
• Serves: 14
• Yields: 1 loaf

Ingredients

• 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

Directions

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.