Cheesy Bacon, Corn and Pepper Bread (lovefoodies)

 

 

3 eggs
1 T sugar
1/2 c oil
1 c sweet corn
1/4 red bell pepper, cut into small cubes
1/4 green bell pepper, cut into small cubes
1 c bacon, cooked, chopped and cooled
1 c cheddar cheese, grated
8 T milk, divided
1 1/2 c flour
1/2 t baking soda
1/2 t baking powder
1 t salt or to taste (reduce if your bacon is salty)
1 t black pepper

Place the sweet corn in a blender or bowl, add 2 T milk, then blend or mash. You can puree until smooth, or just pulse to have a lumpy texture. Chop peppers and set aside. In a mixer, add eggs, sugar, oil and mix for 5 min. Switch off mixer and using a wooden spoon add sweet corn, bacon, red and green peppers and cheese. Combine well. Then add remaining 6 T milk. In a separate bowl, mix together flour, baking soda, baking powder, salt and pepper. Add that slowly to the wet mix and combine well. Pour batter into the lined 9″bread pan and bake at 325 F for 40 min. Test with a toothpick that the center is cooked. Leave in pan for 15 – 20 min before slicing so it has time to firm up a little. Note: This quantity will also make 12 muffins baked at 325 F for 20 – 25 min. To make this in a 9 x 13″ pan, double the recipe and check if cooked through after around 35 – 40 min.

 

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