As I pulled the scorching hot, butter boiling cast iron skillet out of the oven my first thought was, “Oh, this is gonna be frigging good!” Seriously, this is just down right delicious!
I heard someone mention maple bacon cornbread one day as I was watching TV and it sounded delightfully sinful. This very simple recipe will not disappoint.
The key to making this really good as opposed to just good, is quality ingredients. I have some really lovely maple syrup gifted to me by my dear friend, Klou, and Paul and I decided to invest in some crazy-awesome bacon from Whole Foods.
The balance of the subtle maple syrup flavor and savory bacon was perfect. If you’re on a diet, don’t make this. If you’re not on a diet, make this and serve it with a pad of soft, salty butter. Ummmm-mm!
Note: I made this in an eight inch skillet, but in hind sight I would’ve used a nine inch, shallower pan. I had to bake it for way longer than the recipe called for.
Maple Bacon Cornbread (recipe care of thecookingguy.com)
INGREDIENTS: 1 1/2 cups cornmeal, 1/2 cup all purpose flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 1 1/2 cups milk, 2 eggs (beaten), 1/3 cup maple or pancake syrup, 3/4 stick butter (melted), 3/4 pound bacon (diced, and cooked until just crispy)
DIRECTIONS: Preheat oven to 425. In a medium bowl combine cornmeal, flour, sugar, baking powder & salt – mix well. In a separate bowl, combine milk, eggs & syrup – mix well. Add wet to dry ingredients, mix well – then stir in butter and bacon. Pour into a greased 8 or 9 inch round or square pan – cast iron is ideal and place into oven. Bake approximately 25 or until a toothpick come out clean. Let cool a bit, then slice and serve.