clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet Cornbread with Maple and Bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kate Donahue
  • Yield: 8 servings 1x


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.



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


  1. 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.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda. Set aside.
  3. In a medium bowl, whisk together buttermilk, melted butter, maple syrup, eggs and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir just until evenly moistened. Fold in the crumbled bacon pieces.
  5. 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.
  6. 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
Scroll To Top