by Rochelle Bilow
View
my 10 recipes »
Photo by Rochelle Bilow
Rochelle Bilow's Notes:
3 tablespoons bacon fat, reserved from 6 strips smoked bacon Ask a question about this ingredient
6 pieces smoked bacon, cooked Ask a question about this ingredient
3/4 cups all-purpose flour Ask a question about this ingredient
1 3/4 cup cornmeal Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/4 cup light brown sugar Ask a question about this ingredient
1/4 cup pure maple syrup Ask a question about this ingredient
Preheat the oven to 375 degrees.
Ask a question about this stepFirst, cook the bacon in a frying pan over medium heat. Don’t crank the heat too high. Slower cooking ensures that you render more fat from the strips of meat; this is good. Drain the bacon on paper towels and reserve 3 tablespoons of the fat. (If this is does not yield enough fat, you may supplement it with vegetable oil.) If you have extra bacon fat, lightly coat a 9” by 9” pan with it. If you do not, use butter to coat the pan.
Ask a question about this stepWhile the bacon cooks, stir together the cornmeal, flour, salt, baking powder and brown sugar in a mixing bowl. Set aside.
Ask a question about this stepMix together the maple syrup, eggs and milk, using a fork to break apart and beat the eggs. Add the bacon grease in a slow stream - adding a hot liquid to the mixture all at once will scramble the eggs - and beat to combine.
Ask a question about this stepAdd the wet ingredients into the dry ones and stir gently a few times with a spatula to combine evenly. Crumble the bacon strips and add into the batter, stirring to combine. Pour the batter into the greased pan and place in the preheated oven.
Ask a question about this stepBake for 35 minutes, until the crust is golden-brown, the edges pull away from the pan and a toothpick inserted into the center comes out clean. Remove from oven and let cool, then cut into squares.
Ask a question about this step
Merrill is a co-founder of food52.
Gah! How did I forget that? My apologies: 1 3/4 cup cornmeal - I use stoneground.