Saturday- "Southern Cooking Day"

Since Saturday is supposed to be the day that I am cooking anything Southern in nature, I think I will start with an easy favorite of many of my friends and family. It's roots are Southern, but I've managed to turn it from a nice, Southern belle into a real jezebel. Bacon, Cheddar, Scallion Beer Bread.

Preheat oven to 350 degrees
In a large mixing bowl, place:
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 (12 ounce) beer (I prefer something light like Coors or Bud)
1 cup chopped green onions (aka "scallions")
1 cup cooked chopped bacon (about 8 slices, reserve the grease for use later in this recipe. Yes, really.)
1 cup shredded or chopped cheddar cheese

Stir all ingredients together except the reserved bacon grease... If the reserving and use of bacon grease freaks you out, go ahead and melt 1/2 cup of butter instead.
Now, take the reserved bacon grease and pour half into the bottom of a 9" x 5" loaf pan. Pour the beer bread batter into the pan, smooth it out so it reaches the sides of the pan. Pour the rest of the bacon grease (or melted butter) over the top. Yes, really. Just do it. You know you want to.

Place loaf pan on a baking sheet (do this, the grease may dribble over the sides and make a mess), bake for 50-60 minutes or until golden brown and a knife test shows no wet batter.

Let cool a little before eating. Best when served warm. Excellent with chili, fried eggs for breakfast, or just slathered in butter and demolished without apology.

Enjoy!