Maple and Bacon Cornbread
Maple syrup and bacon team up in this tasty skillet cornbread. Bake the easy cornbread to serve with breakfast or brunch or serve it with beans.
- Serves: 8 persons
- ¼cup canola oil plus a few teaspoons for the skillet (or use similar flavorless vegetable oil)
- 4to 6 strips bacon (cooked and crumbled) reserve 1 teaspoon of drippings for the skillet
- 1 ½cups stone-ground cornmeal
- ¾cup all-purpose flour
- 1teaspoon salt
- 2 ½teaspoons baking powder
- ½teaspoon baking soda
- 1 ¼cups buttermilk
- ¼cup maple syrup
- 2large eggs
- 2tablespoons butter
- 2tablespoons maple syrup
Step 1Put 2 teaspoons of vegetable oil and 1 teaspoon of bacon drippings in a heavy 10-inch cast-iron skillet.
Step 2Heat the oven to 425 F. Place the skillet in the oven.
Step 3In a mixing bowl combine the crumbled bacon, cornmeal, flour, salt, baking powder, and soda.
Step 4In another bowl, whisk the remaining 1/4 cup of oil with the buttermilk, 1/4 cup of maple syrup, and 2 large eggs.
Step 5With potholders or oven mitt, carefully remove the hot pan from the oven and place it on a metal rack.
Step 6Combine the dry ingredients and wet ingredients, stirring just until blended.
Step 7Pour the batter into the hot skillet and return to the oven.
Step 8Meanwhile, heat (microwave or stovetop) the 2 tablespoons of maple syrup with the butter until the butter is melted and the mixture is hot and bubbly.
Step 9Bake the cornbread for 15 minutes, remove to the rack, and quickly brush with the maple and butter mixture.
Step 10Return the cornbread to the oven for 5 to 7 minutes longer.
Step 11Let the cornbread cool and then cut into wedges.