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"Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon.
Nutritional Facts 1 serving (1 piece) equals 163 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 309 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Bacon Corn Bread in Quick Cooking May/June 2003, p34
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Reviewed on Mar. 09, 2010 by lydiawoz
I made this to serve with chili, it was so good! I always keep pre-cooked bacon in my freezer, so it was very easy to make. Also very inexpensive. Leftovers just as good the next day.
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