Momentum - Business to Business Online Magazine MOMENTUM October 2017 | Page 9

Cooking Corner
A Recipe From Jane McFaddin
Warm Corn & Bacon Dip
• 2 (15 oz.) cans drained no-salt-added corn
• 6 slices bacon, cooked and chopped
• 4 oz. softened cream cheese
• 2 cups shredded sharp cheddar cheese
• ¼ cup sour cream
• 2 TBSP dried chives
• Salt and pepper to taste
Directions: Preheat oven to 350°F. In a large bowl
stir together 2 (15 oz.) cans drained no-salt-added
corn, 6 slices bacon, cook and chopped, 4 oz.
softened cream cheese, 2 cups shredded sharp
cheddar cheese and ¼ cup sour cream. Add 2
TBSP dried chives, salt and pepper to taste. Pour
into baking dish and bake 30 minutes, until cheese
is bubbly and golden. Top with extra chives.
Serves 6 to 8, Serve with chips
Slow Cooker Quick Bread
CRANBERRY-ORANGE BREAK
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1 ¾ C all-purpose flour plus more for pan
¼ cup cornmeal
¾ c sugar
1 ½ tsp baking powder
½ tsp salt
1/3 C oil
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