Zutaten für Beer Bacon And Cheddar Corn Bread
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup beer
- 2 large eggs
- ½ cup olive oil
- 1 cup shredded cheddar cheese
- 4 slices cooked and crumbled bacon
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Zubereitung von Beer Bacon And Cheddar Corn Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, ¾ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ½ cup olive oil, 1 cup shredded cheddar cheese (reduced-fat or full-fat), and 4 slices cooked and crumbled bacon (optional).
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. The batter should be slightly lumpy.
- Do not overmix the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
21g
Carbs
5g
