Maple and Bacon Cornbread

Jan 10 2023

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.

Ingredients

¼
cup canola oil plus a few teaspoons for the skillet (or use similar flavorless vegetable oil)
4
to 6 strips bacon (cooked and crumbled) reserve 1 teaspoon of drippings for the skillet
1 ½
cups stone-ground cornmeal
¾
cup all-purpose flour
1
teaspoon salt
2 ½
teaspoons baking powder
½
teaspoon baking soda
1 ¼
cups buttermilk
¼
cup maple syrup
2
large eggs
Glaze:
2
tablespoons butter
2
tablespoons maple syrup

Step 1
Put 2 teaspoons of vegetable oil and 1 teaspoon of bacon drippings in a heavy 10-inch cast-iron skillet.
Step 2
Heat the oven to 425 F. Place the skillet in the oven.
Step 3
In a mixing bowl combine the crumbled bacon, cornmeal, flour, salt, baking powder, and soda.
Step 4
In another bowl, whisk the remaining 1/4 cup of oil with the buttermilk, 1/4 cup of maple syrup, and 2 large eggs.
Step 5
With potholders or oven mitt, carefully remove the hot pan from the oven and place it on a metal rack.
Step 6
Combine the dry ingredients and wet ingredients, stirring just until blended.
Step 7
Pour the batter into the hot skillet and return to the oven.
Step 8
Meanwhile, 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 9
Bake the cornbread for 15 minutes, remove to the rack, and quickly brush with the maple and butter mixture.
Step 10
Return the cornbread to the oven for 5 to 7 minutes longer.
Step 11
Let the cornbread cool and then cut into wedges.