Bacon Cornbread

1 1/2 cups Unbleached all-purpose Flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cumin
1 large egg, beaten
1 cup milk
1/4 cup vegetable oil
1 cup cooked corn kernels
6 ounces bacon, cooked and crumbled
1 cup (4 ounces) grated Cheddar cheese


Preheat oven to 400F. Grease an 8-inch square pan. Put the flour, cornmeal, baking powder, salt, and cumin in a bowl, and stir with a whisk until well mixed. Mix the egg, milk, and vegetable oil and add to the dry ingredients. Stir in the corn, bacon and cheese. Spread batter into pan and bake 30 minutes, or until browned and a cake tester inserted comes out clean.