MAPLE AND BACON CORNBREAD
Steps:
- Put 2 teaspoons of vegetable oil and 1 teaspoon of bacon drippings in a heavy 10-inch cast-iron skillet.
- Heat the oven to 425 F. Place the skillet in the oven.
- In a mixing bowl combine the crumbled bacon, cornmeal, flour, salt, baking powder, and soda.
- In another bowl, whisk the remaining 1/4 cup of oil with the buttermilk, 1/4 cup of maple syrup, and 2 large eggs.
- With potholders or oven mitt, carefully remove the hot pan from the oven and place it on a metal rack.
- Combine the dry ingredients and wet ingredients, stirring just until blended.
- Pour the batter into the hot skillet and return to the oven.
- Meanwhile, heat (microwave or stovetop) the 2 tablespoons of maple syrup with the butter until the butter is melted and the mixture is hot and bubbly.
- Bake the cornbread for 15 minutes, remove to the rack, and quickly brush with the maple and butter mixture.
- Return the cornbread to the oven for 5 to 7 minutes longer.
- Let the cornbread cool and then cut into wedges.
Nutrition Facts : Calories 325 kcal, Carbohydrate 39 g, Cholesterol 64 mg, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, Sodium 764 mg, Sugar 11 g, Fat 15 g, ServingSize Makes 8 servings, UnsaturatedFat 0 g
SWEET BACON CORN BREAD
Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
- Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup, if desired.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g
BACON & MAPLE CORNBREAD
Try a twist on cornbread with the classic American combination of bacon and maple syrup. It's a great pick-me-up on long walks, as it travels well
Provided by Good Food team
Categories Side dish, Snack
Time 45m
Yield Makes 9-12 squares
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 23cm loose- bottomed square cake tin with baking parchment. Heat a frying pan over a medium heat and fry the lardons for 5-6 mins until golden. Remove to a bowl, leaving any residual fat in the pan. Fry the bacon rashers in the same pan until golden but not too crisp (it will cook more in the oven later), then remove to a plate and set aside.
- Pour any residual bacon fat from the pan into a bowl. Add the oil, buttermilk, eggs and maple syrup, and mix well. In a separate bowl, combine the cornmeal, flour, baking powder and bicarb, then tip this into the wet ingredients and stir to combine. Stir in the fried bacon lardons, then pour into the prepared tin. Arrange the bacon rashers on top, then bake for 15 mins.
- Meanwhile, for the glaze, heat the butter and maple syrup in a small pan until the butter has melted. Remove from the heat and set aside. After 15 mins, pour the glaze over the cornbread, brushing it to the edges to cover. Bake for a further 10-15 mins until the cornbread is golden brown and cooked through - a skewer should come out with very few crumbs and no raw batter. Once cool, will keep in an airtight container for up to three days.
Nutrition Facts : Calories 277 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
MAPLE CORNBREAD WITH BACON AND SCALLIONS
I found this recipe in a recent issue of Domino magazine and it looked so good, and so different from the other cornbread recipes I've tried, that I decided to post it here.
Provided by TasteTester
Categories Quick Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Grease a 10" cast-iron skillet with 2 tablespoons butter and set aside.
- Heat a medium-size frying pan over medium heat, add the bacon and cook until it begins to get crispy, about 6 minutes. Add the scallions and continue to cook, stirring often, for 2 more minutes. Remove from heat and let cool.
- In a large bowl, combine the milk, egg, maple syrup and 4 tablespoons melted butter. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda and salt; stir with a fork. Pour the dry ingredients into the wet ingredients, and stir gently to combine. It's okay if some lumps remain -- do not overmix.
- Pour the batter into the buttered skillet, sprinkle the cooked bacon and scallions on top, and bake until set in the middle, about 25 minutes.
Nutrition Facts : Calories 509.6, Fat 29.2, SaturatedFat 13.4, Cholesterol 92.4, Sodium 773.1, Carbohydrate 53.1, Fiber 2.6, Sugar 19.6, Protein 10.3
MAPLE CORNBREAD
It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.
Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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