Cornbread with Bacon and Maple Syrup

• bacon lardons↗230 г g
• strips of smoked bacon↗5
• vegetable oil↗5 ст. л. tbsp
• buttermilk↗284 мл ml
• eggs↗2
• maple syrup↗3 ст. л. tbsp
• corn grits↗225 г g

  or polenta

• all‑purpose flour↗100 г g
• baking powder↗2½ ч. л. tsp
• baking soda↗½ ч. л. tsp
• butter↗25 г g
• maple syrup (for glaze)↗2 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection) or gas mark 6. Line a 23 cm square pan with parchment paper, leaving a free border. Over medium heat, heat a skillet and sauté the lardons for 5‑6 minutes, until golden. Transfer them to a bowl, leaving the fat in the pan.

2. 2

   Use the same skillet to sauté the strips of smoked bacon – fry until golden, not overly crisp (they will finish cooking in the oven). Place the cooked strips on a plate and set aside.

3. 3

   In the skillet with the remaining bacon fat, pour in the vegetable oil, add the buttermilk, eggs and maple syrup, and mix well. In a separate bowl combine the corn grits, flour, baking powder and baking soda, then sprinkle the dry mixture into the wet ingredients and stir quickly. Add the sautéed lardons, pour the batter into the prepared pan and spread evenly. Top with the bacon strips and bake for 15 minutes.

4. 4

   While the bread bakes, prepare the glaze: in a small saucepan heat the butter and maple syrup until the butter melts. Remove from heat and let cool for 15 minutes. Then drizzle the glaze over the finished bread, spreading it to the edges.

5. 5

   Return the bread to the oven and bake for another 10‑15 minutes, until the top turns golden‑brown and a skewer inserted in the centre comes out with a few crumbs and no raw batter. Let the bread cool, then store in an airtight container for up to three days.