Tuesday, 23 October 2012

Bacon and Corn Bread

250g (8.82 ounces) bacon, diced
2.5 (625ml (21.13 fluid ounces)) cups all purpose (cake) flour
2tsp (10ml (0.34 fluid ounces)) baking powder
1tbsn (15ml (0.51 fluid ounces)) sugar
1tsp (5ml (0.17 fluid ounces)) salt
4 large eggs
1/2 cup (125ml (4.23 fluid ounces)) butter, melted
1 cup (250ml (8.45 fluid ounces)) milk
1 tin (410g (14.46 ounces)) whole corn kernels (drained)
1/2 tin (about 200g (7.05 ounces)) cream style sweetcorn
1 cup cheddar cheese, grated

Pre-heat the oven to 170°c and grease a standard size loaf tin.
Fry the chopped bacon in a very hot pan until slightly crisp.
Meanwhile, sift all the dry ingredients into a large mixing bowl.
Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
Fold in the corn and bacon and pour into the prepared loaf tin. Sprinkle the grated cheese over the loaf and place into the oven.
Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, turn the heat down.
Remove from the oven and allow to cool down for 5 minutes before removing from the tray.

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