Maple and Bacon Cornbread

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/14/22
Maple Bacon Cornbread

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 22 mins
Total: 32 mins
Servings: 8 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
325 Calories
15g Fat
39g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 325
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 64mg 21%
Sodium 764mg 33%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 9g
Vitamin C 0mg 2%
Calcium 156mg 12%
Iron 2mg 10%
Potassium 229mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bacon pieces and maple syrup give this cornbread amazing flavor, and the maple and butter glaze is the perfect finishing touch. This is one of my favorite cornbread hacks!

This would make an excellent cornbread to serve with breakfast or brunch, or bake it to go with beans, chili, or greens. 

If you don't have a cast-iron skillet, you can bake the cornbread in a 9-inch-square pan or round cake pan. For a browned crispy crust, heat the pan before you add the batter.

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

Glaze:

  • 2 tablespoons unsalted butter

  • 2 tablespoons maple syrup

Steps to Make It

  1. Put 2 teaspoons of vegetable oil and 1 teaspoon of bacon drippings in a heavy 10-inch cast-iron skillet.

  2. Heat the oven to 425 F. Place the skillet in the oven.

  3. In a mixing bowl combine the crumbled bacon, cornmeal, flour, salt, baking powder, and soda.

  4. In another bowl, whisk the remaining 1/4 cup of oil with the buttermilk, 1/4 cup of maple syrup, and 2 large eggs.

  5. With potholders or oven mitt, carefully remove the hot pan from the oven and place it on a metal rack. 

  6. Combine the dry ingredients and wet ingredients, stirring just until blended. 

  7. Pour the batter into the hot skillet and return to the oven. 

  8. 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.

  9. Bake the cornbread for 15 minutes, remove to the rack, and quickly brush with the maple and butter mixture. 

  10. Return the cornbread to the oven for 5 to 7 minutes longer. 

  11. Let the cornbread cool and then cut into wedges.

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