Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  bacon
  1 1/2           cups  all-purpose flour
     1/2           cup  yellow cornmeal
  2          teaspoons  baking powder
     1/2      teaspoon  salt
  1 1/2           cups  finely shredded cheddar cheese
  1                cup  canned cream-style corn
     3/4           cup  milk
     1/2           cup  sliced green onions
     1/4           cup  butter or margarine -- melted and cooled
  2              large  eggs -- lightly beaten

Preparation:

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon, and set aside. Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture. Combine bacon, reserved drippings, cheese, and remaining 5 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into a greased and floured 9x5x3-inch loafpan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack, if desired. Makes 1 loaf. Variation: Use canned mexicorn (11-oz can undrained) instead of cream-style corn to spice up this load, which is a great partner for chili.

Nutritional Information:

2913 Calories (kcal); 175g Total Fat; (54% calories from fat); 112g Protein; 213g Carbohydrate; 716mg Cholesterol; 6346mg Sodium