Open Arms of Minnesota

Weekly Recipe #194: Chef Rita's Savory Bacon-Scallion Breakfast Bread

This unique bread from Chef Rita is sure to be a hit at your New Year’s Day brunch. Far from your typical pumpkin or banana bread, this loaf combines the savory goodness of corn, bacon, scallions, and cheese for a hearty treat that will help you start 2015 off right.

Chef Rita’s Savory Bacon-Scallion Breakfast Bread

(Makes one 9″ x 13″ loaf)


  • 1 1/2 cups pecans
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 1 can (15 oz.) creamed corn
  • 1/2 cup scallions, finely chopped
  • 1 cup shredded cheddar or monterey jack cheese
  • 1/2 cup bacon, cooked and minced
  • 1/2 cup green chilies, minced
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/2 tsp. salt
  • 4 tsp. baking powder


  1. Preheat oven to 300 degrees F.
  2. Lightly grease a 9×13 inch baking dish.
  3. In a large bowl, beat together butter and sugar. Beat in eggs one at a time.
  4. Blend in creamed corn, scallions, cheese, bacon, and chilies.
  5. In a separate bowl, stir together flour, cornmeal, salt, and baking powder.
  6. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
  7. Bake in preheated oven for 1 hour, until a toothpick comes out clean.

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