Equipment
Ingredients
Maple-Glazed Bacon
- 250 g thick-cut bacon
- 45 ml dark maple syrup
- 2 g black pepper, coarsely ground
Dry Ingredients
- 150 g white cornmeal, fine or medium grind
- 125 g all-purpose flour
- 10 g baking powder
- 3 g baking soda
- 4 g kosher salt
- 50 g sharp cheddar cheese, grated
- 10 g fresh chives, finely chopped
Wet Ingredients
- 240 ml buttermilk, room temperature
- 55 g unsalted butter, melted and slightly cooled
- 2 large egg, room temperature
- 30 g unsalted butter, reserved for greasing skillet
Nutrition (per serving)
Method
Preheat your oven to 200C (400F) for the bacon. Line a baking sheet with parchment paper.
Arrange the thick-cut bacon in a single layer on the prepared baking sheet, ensuring the pieces do not overlap.
Bake the bacon in the preheated oven for 15 minutes, until the fat begins to render and the edges start to crisp.
Remove the baking sheet from the oven. Using a pastry brush, coat the bacon slices evenly with maple syrup and sprinkle with black pepper. Return to the oven and bake for an additional 5 minutes.
While the bacon cooks, combine the white cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, grated cheddar cheese, and chives in a large mixing bowl. Whisk until thoroughly distributed.
In a medium mixing bowl, whisk together the buttermilk, melted butter, and eggs until smooth and uniform.
Pour the wet ingredients into the large mixing bowl containing the dry mixture. Fold gently with a spatula until just combined. Lumps are acceptable; do not overmix.
Place a cast iron skillet over medium heat and melt a small pat of the reserved unsalted butter.
Pour 60ml portions of batter onto the hot skillet. Cook for about 3 minutes, until the edges set and bubbles appear on the surface.
Carefully flip the corn cakes with a spatula and cook for another 2 minutes until golden brown on the bottom and cooked through. Repeat with the remaining batter.
Serve the warm savory corn cakes immediately, topped with slices of the crispy maple-glazed bacon.
Chef's Notes
- Resting the batter for 10 minutes before cooking allows the white cornmeal to hydrate properly, resulting in a more tender crumb.
- Use Grade A Dark or Very Dark maple syrup for the bacon; lighter syrups lack the robust, molasses-like flavor needed to stand up to the savory pork.
- A well-seasoned cast iron skillet provides the best crust on the corn cakes, enhancing their textural contrast with the fluffy, cheesy interior.
- Wipe the skillet clean with a paper towel between batches if the butter begins to scorch, replacing it with a fresh pat of butter.
Storage
Refrigerator: 3 days — Store bacon and corn cakes in separate airtight containers.
Freezer: 1 month — Freeze corn cakes only. Bacon should be made fresh for optimal texture.
Reheating: Reheat corn cakes in a 175C/350F oven for 5-7 minutes. Reheat bacon in a skillet over low heat until warm and crisp.
