Description
Smoky bacon is scattered through a maple cornbread batter, baked in a skillet and brushed with a maple brown sugar glaze for a wonderful aroma.
Ingredients
Scale
For the Cornbread:
- 6 slices bacon, cooked to crispy and coarsely chopped or crumbled (reserve 4 teaspoons bacon grease)
- 1 1/4 cups stoneground yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk, room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup pure maple syrup
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
For the Glaze:
- 2 tablespoons pure maple syrup
- 1 tablespoon dark brown sugar
- 1 tablespoon salted butter, melted
Instructions
- Preheat oven to 425°F. In a 10-inch cast iron skillet (or a 9-inch square baking pan) place reserved bacon grease and place skillet inside oven.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda. Set aside.
- In a medium bowl, whisk together buttermilk, melted butter, maple syrup, eggs and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir just until evenly moistened. Fold in the crumbled bacon pieces.
- Carefully remove hot skillet from oven and pour prepared batter in. Return skillet to oven and bake 20-22 minutes, until cornbread is golden on top and lightly browned at the edges. Remove from oven and cool on a wire rack for 10 minutes.
- While the cornbread cools slightly, in a small bowl whisk together maple syrup, brown sugar and melted butter. After cornbread has cooled for 10 minutes, brush the top of the cornbread with the glaze mixture. Cut into 8 wedges and serve warm.
- Category: Baking, Bread