Bacon and Olive Corn Loaf

Baptiste Delvalle

This recipe was a finalist in our We ♥ Local Cornmeal recipe contest and was submitted by Baptiste Delvalle.  Baptiste says,"The flavor is amazing and it's a great potluck food. Because it's good cold too, its richness makes it a perfect picnic on a hike in snowy Vermont!"

Bacon and Olive Corn Loaf

Prep Time

25 minutes

Cook Time

60 minutes


6 Servings


4 egg
5 bacon (strips, smoked)
1⁄2 pound cheese, cheddar (grated)
1 cup yogurt, plain (unsweetened)
1 cup cornmeal (finely ground)
1 cup olives, green (cut in half)


Pre-heat the oven to 375 degrees F.

Chop the bacon strips in small ¼-inch pieces. Fry on medium heat, and stir as they cook for 5-10 minutes. Stop cooking just before they become crispy and remove from heat. Reserve bacon fat.

In a big bowl, whisk the 4 eggs and mix in the yogurt. Add in the bacon and the bacon fat from the frying pan, whisking at the same time to make sure the hot fat doesn't cook the eggs. Mix in the corn meal, olives, and cheese.

Grease a 9 x 4.5 inch loaf pan, and dust it with cornmeal so that it's as non-stick as possible. Pour in the batter and bake for 1 hour.

Remove from oven and let cool 5 minutes or so before removing from the pan. Once removed from the pan, let the loaf cool 5 more minutes and then slice. Enjoy warm or cold.