Quick Breads: IOZZA'S Corn and Bacon Loaf

Makes 1 loaf

12 ounces hardwood-smoked bacon, coarsely chopped

1 ear corn, husked

2 1/2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 1/4 cups whole milk

3 large eggs

2 cups grated sharp white cheddar, divided use

1/3 cup coarsely chopped fresh chives

Salted butter, for serving

Preheat oven to 400 degrees.

Cook the bacon in a large heavy saute pan over medium heat for 8 minutes, or until browned and crisp. Transfer bacon to paper towels  Brush loaf pan with bacon drippings from the pan. Set aside 1/2 cup of bacon drippings to cool. Slice the corn kernels off the cob. You should have 1 cup.

Whisk the flour, baking powder, salt and cayenne pepper in a large bowl to blend. Whisk the milk, the eggs and reserved bacon drippings in another large bowl. To this stir in the bacon, 1 1/2 cups cheese, corn and chives. Stir in the milk mixture into the flour mixture just until blended. Spoon batter into prepared pan. Sprinkle tops with remaining cheese. Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve with butter.

If baking these as muffins, bake for 18 minutes.