Beer Bacon And Cheddar Corn Bread

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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.

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Steps

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Preheat oven to 350f grease a 9x5-in loaf pan.

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In a medium bowl , blend together flour , cornmeal , sugar , baking powder , baking soda , and salt.

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In a separate bowl , beat together eggs , olive oil , cheese , and bacon.

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Slowly blend wet ingredients into dry ingredients , mixing just until blended.

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Batter should be lumpy.

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Do not overmix.

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Pour into prepared pan and bake 45 min-1 hour , or until a toothpick inserted comes out clean.

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Cool in pan for 15 minutes and then invert over rack and remove from pan.

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Ingredients

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all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, salt, beer, eggs, olive oil, cheddar cheese, bacon