Bacon and Corn Bread Loaf

A playful taste of the American south, this bacon cornbread recipe is sure to satisfy even the heaviest of hungers.


Bacon and Corn Bread Loaf

250g double smoked bacon
2 1/2 cups cups all purpose
1/2 cup polenta
2 teaspoon baking powder
1 tablespoon  sugar
1 teaspoon  salt
4 large eggs
½ cup butter, melted
scallions
1 cup milk
1 can whole corn kernels (drained)
1 can cream style sweetcorn

1/2 cup butter
2tbps honey

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1. Pre-heat the oven to 180°c and grease a standard size loaf tin. Fry the chopped bacon in a very hot pan until slightly crisp. Drain off any excess fat and set aside. 

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2. 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. 

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3. Fold in the corn and bacon.

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4. Pour into the prepared loaf tin. Place in 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 simply cover with a bit of foil. As ovens vary, your loaf might need a little more time in the oven but it is ready if a skewer inserted comes out clean.

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5. While waiting for the corn bread, whip butter and honey for 2mins untill fluffy. Rest in a cool area. After 60-75 minutes, remove corn bread from the oven and allow to cool down for 20 minutes before removing from the tray.

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