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Maple Bacon Cornbread

Prep Time
10 min
Cook Time
35 min
Yields
8 servings

Cornbread is an indulgent side to any meal. In this recipe, we’ve made it sweeter, saltier and even more delicious by adding maple-infused bacon. You’ll fall in love at first bite, especially when still warm from the oven.

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ingredients

8
strip bacon, thinly sliced crosswise
6
tbsp maple syrup, divided
1
cup all-purpose flour
1
cup fine cornmeal
2
tsp baking powder
1
tsp salt
2
large eggs
1 ¼
cup buttermilk
¼
cup unsalted butter, melted
Softened unsalted butter, for serving, to taste
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directions

Step 1

Preheat oven to 400ºF. In a 9-inch cast iron skillet over medium-high heat, add bacon and cook until crisp, about 6 minutes. Remove bacon with a slotted spoon into a medium bowl, leaving all rendered bacon fat in the pan. Remove pan with bacon fat off heat and reserve.

Step 2

To the warm, cooked bacon in bowl, pour over 4 Tbsp (1/4 cup) of the maple syrup. Reserve.

Step 3

For the dry ingredients, in a large bowl, mix flour, cornmeal, baking powder and salt in a large bowl.

Step 4

For the wet ingredients, in a medium bowl, whisk eggs until uniformly beaten, then whisk in buttermilk and butter until combined, followed by reserved cooked bacon and maple syrup mixture.

Step 5

Add wet ingredients to dry ingredient and stir until fully combined.

Step 6

Reheat the skillet with bacon fat over high until piping hot, about 1 minute. Carefully remove from heat and pour batter into skillet. Transfer to oven and bake oven until a toothpick inserted in the centre comes out clean, about 25 minutes. Remove from oven and drizzle remaining 2 Tbsp maple syrup over top of baked cornbread. Cool for 15 minutes before slicing. Serve warm with softened butter.

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