Corn, bacon and jalapeno bread

Corn bacon jalapeno bread 2

We all complain about the same thing these days: there is not enough time to do the things you want to do, every second goes towards things that need to be done. Hopefully my luck will change and I’ll be swimming in my money like ol’ Scrooge McDuck in the near future… #wishfulthinking. In the meantime I’ll be making time to savour this corn, bacon and jalapeno bread. Totally worth leaving the ironing for tomorrow. 😉

Corn bacon jalapeno bread 3


500 g self-rising flour

1 teaspoon salt

1 can corn kernels

2 eggs

100 ml milk

2 tablespoons olive oil

250 g bacon, chopped and cooked

3 jalapenos, sliced

Handful of grated cheddar cheese


  1. Preheat the oven to 180 degrees and spray your bread pan.
  2. Sift the flour with the salt and add the corn. In a separate bowl, whisk together the eggs, milk and oil.
  3. Add the egg mixture and the cheese to the corn along with the bacon and jalapenos. Cut with a knife until thoroughly mixed.
  4. Dish the dough into your pan and bake for around 45 minutes.
  5. Serve hot or cold with lots of butter.

Corn bacon jalapeno bread 4


11 thoughts on “Corn, bacon and jalapeno bread

    1. Thanks, Kristina. There wasn’t much left over, but the next morning I topped it with a fried egg … heavenly! It should stay fresh for about a day or two (best to toast it then). 🙂

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