Ingham County Fair’s Baked Spinach Cheddar Bread

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By Max Collins

Ingredients

  • 1½ cups, fresh spinach
  • 2¼ cups, all-purpose flour
  • 2 teaspoons, baking powder
  • ½ teaspoon, baking soda
  • 1 teaspoon, salt
  • 2 cups, shredded cheddar cheese
  • 10 crispy bacon strips
  • 2 eggs
  • 2½ teaspoons, olive oil
  • 1¼ cups, buttermilk
  • ¼ cup, green onion

Directions

Preheat oven to 350 degrees. Chop and cook the spinach in a small pan until wilted. Mix the flour, baking powder, baking soda and salt together in a large bowl. Chop the bacon and set aside a couple tablespoons for the top of the bread. Add the bacon and the cheese to the flour mixture.

In a separate bowl, mix the eggs, oil and buttermilk. Mix the two overall mixtures together. Grease a bread pan. Pour the final mixture into the bread pan and top with the remaining bacon and chopped green onion.

Bake for 45-50 minutes.


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