Corn and Bacon Loaf
12 ounces hardwood-smoked bacon, coarsely chopped
1 ear sweet corn, husked
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/4 cups milk
3 large eggs
2 cups grated sharp Cheddar cheese, divided
1/3 cup coarsely chopped fresh chives
Heat the oven to 400 degrees. Fry the bacon until browned and crisp, and drain on paper towels. Brush an 8-inch loaf pan with bacon drippings. Set aside 1/2 cup of bacon drippings to cool (add cooking oil if you have less than 1/2 cup).
Slice the kernels off the corn cob. You should have about 1 cup.
Whisk the flour, baking powder, salt and cayenne in a large bowl to blend.
In another bowl, whisk the milk, the eggs and 1/2 cup bacon drippings. Stir in the bacon, 11/2 cups of the cheese, the corn and chives.
Stir the milk mixture into the flour mixture just until blended. Spoon batter into prepared pan. Sprinkle top with remaining cheese. Bake for 40 to 50 minutes, until a knife inserted into the center comes out clean. Make 1 loaf, 12 slices.
Source: Adapted by the Modesto Bee from “Relaxed Cooking With Curtis Stone” (Clarkson Potter, $32.50).
Per slice: 338 calories (49percent from fat), 18.3 g fat (8.9g saturated, 7.2 g monounsaturated), 102 mg cholesterol, 18.8 g protein, 23.5 g carbohydrates, 0.9 g fiber, 981 mg sodium.