Beer, Bacon, and Cheddar Corn Bread
80 mins (prep 20, cooking 60)
11 ingredients
1 servings
From the cookbook The Gourmet's Guide to Cooking With Beer by Alison Boteler. I left the bacon out when I made it, but I definitely think it would have added something extra. I used reduced fat cheddar cheese and it was delish.

Categories:  quick-breads , north-american , taste~mood , number-of-servings , breads , <-4-hours , to-go... , savory , time-to-make , for-large-groups ,
Share on Newzsocial



Serving Size (1158.96 g)
Servings 1
Amount per Serving
Calories 4102.77 Calories from Fat 2399.58
% Daily Value *
Total Fat 266.62g 410.19%
Saturated Fat 120.48g 602.4%
Trans Fat 0.09g %
Cholesterol 584.4mg 194.8%
Sodium 7219.26mg 300.8%
Total Carbohydrate 236.3g 78.77%
Dietary Fiber 9.53 g 38.12%
Sugars 32.88 g %
Protein 174.0g 348.01%
Vitamin A 4875.75IU% Vitamin C 0.0mg%
Calcium 3870.52mg% Iron 16.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4