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Corn & bacon bread
- 130g self-raising flour
- 120g cornmeal
- 200g blanched, or tinned sweetcorn kernels
- 1 tsp baking powder
- 2 tsp golden caster sugar
- 240ml whole milk
- 170g butter , plus extra for the tin
- 1 egg , beaten
- 6 rashers streaky bacon , fried until crisp and cut into lardon strips
Directions:View on BBC Good Food
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