Maple and Bacon Cornbread

Name: Maple and Bacon Cornbread
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8 servings
Cuisine: Tex-Mex,American
Ingredients: 1/4 cup canola oil, or flavorless vegetable oil, plus a few teaspoons for the skillet; 4 to 6 strips bacon, cooked and crumbled, reserve 1 teaspoon of drippings for the skillet; 1 1/2 cups stone-ground cornmeal; 3/4 cup all-purpose flour; 1 teaspoon salt; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/4 cups buttermilk; 1/4 cup maple syrup; 2 large eggs; 2 tablespoons unsalted butter; 2 tablespoons maple syrup

A savory-sweet skillet cornbread featuring the flavors of maple syrup and bacon, perfect for breakfast, brunch, or served with beans.

⭐ 4.2 (23 reviews) Prep: 10 minCook: 22 minTotal: 32 minYields: 8 servings

Category Tags:

Side Dish Brunch Breakfast Bread

Cuisine Tags:

Tex-Mex American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 425 F with a 10-inch cast-iron skillet greased with 2 teaspoons vegetable oil and 1 teaspoon bacon drippings inside.
Combine crumbled bacon, cornmeal, flour, salt, baking powder, and baking soda in a bowl.
Whisk 1/4 cup oil, buttermilk, 1/4 cup maple syrup, and 2 eggs in a separate bowl.
Carefully remove the hot skillet from the oven.
Stir the wet ingredients into the dry ingredients until just combined.
Pour the batter into the hot skillet and return it to the oven.
While baking, heat 2 tablespoons maple syrup with butter until melted and hot.
Bake for 15 minutes, then remove the cornbread and quickly brush with the maple-butter mixture.
Return to the oven for 5 to 7 more minutes.
Cool slightly before cutting into wedges.

Nutritional Info (per serving)

Calories: 325 kcal

Carbohydrate: 39 g

Cholesterol: 64 mg

Fiber: 2 g

Protein: 9 g

Saturated Fat: 4 g

Sodium: 764 mg

Sugar: 11 g

Fat: 15 g

Unsaturated Fat: 0 g