Monday, December 7, 2020

Maple Butter Glazed Bacon Cornbread

Maple Butter Glazed Bacon Cornbread

Cornbread is a staple where I grew up in Eastern Kentucky, with some families enjoying it almost daily. It's easy and cheap to make, so it's been on dinner tables across Appalachia and the American South probably since the beginning of time. I love cornbread, but I wanted to make something a little different... I have always been a fan of the sweeter versions... Some people add sugar to their cornbread and others don't, so there are various options to choose from. I've also always loved bacon and maple syrup together, so this combination works really well.

If you're making this in America, just use your favourite bacon, however if you're not, it's streaky bacon you're looking for and you might find it crisps up a bit better if you start it off in the frying pan with about an inch of water and let it cook off before frying the bacon as usual. 

Maple Butter Glazed Bacon Cornbread

Ingredients
For the cornbread… 
100g Streaky Bacon (or American Style Bacon)
150g polenta (cornmeal)
150g plain flour
1 teaspoon sea salt flakes
1/2 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon baking powder
284ml buttermilk
1 egg, lightly beaten
2 tablespoons maple syrup
75g unsalted butter, melted

For the maple butter glaze...
25g unsalted butter
1 tablespoon maple syrup

Maple Butter Glazed Bacon Cornbread in Orange Le Creuset Cast Iron Skillet

Method
1. Preheat the oven to 200°C.

2. In an oven proof frying pan, preferably a cast iron skillet, fry the bacon until golden and crispy. Remove with tongs or a slotted spatula to a plate lined with paper towels to drain some of the grease and let it cool for a bit while you get on with the batter. Set the pan with the reserved bacon grease aside.

3. In a large mixing bowl, mix together all of the dry ingredients with a wire whisk and set aside.

4. In a smaller bowl, add the buttermilk, egg and maple syrup. Beat with the wire whisk until fully combined and then whisk the wet mixture into the dry one.

5. Stir in the bacon bits along with about 3/4 of the melted butter until combined.

6. Pour the rest of the melted butter into the pan with the bacon grease and heat stovetop until it starts to foam, being careful not to burn it.

7. Pour in the bread batter and bake for 20 minutes.

8. Just before the bread is due to come out of the oven, make the glaze by melting one tablespoon of maple syrup together with 25g of unsalted butter. When the cornbread comes out of the oven, pierce it several times with a form and pour the glaze all over the top, covering every inch. Pop it back in the oven for another 5 minutes.

9. To serve, run a rubber spatula around the edge and underneath of the cornbread to loosen it. Simply slide it out onto a plate and cut into wedge shaped slices to serve. Enjoy hot, warm or cool.
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