This apple bacon cornbread is a sweeter cornbread with a different texture than most. Apple and bacon are a wonderful combination, and to top it off, the cornbread is made with melted butter and maple syrup, making it a little sweeter. It is an egg-rich, skillet cornbread and a flourless recipe.
- 1 1/4 cups yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 large eggs
- 1 cup milk
- 1/4 melted butter
- 3 tablespoons maple syrup
- 1/2 pound bacon
- 1 1/2 medium-sized apples, finely diced or shredded with peel
Preheat the oven to 375 degrees.
- Fry the bacon to a crisp, pat the grease from the bacon with paper towels, and crumble or chop the bacon.
- In a large bowl, stir together the cornmeal, baking powder, salt, and spices.
- In a medium bowl, whisk the eggs then stir in the milk, melted butter, and maple syrup. Add the bacon and apples.
- Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.
- Bake in a ten-inch, nonstick skillet for 20 minutes or until all but the center of the cornbread is set. Remove the cornbread from the oven. Serve hot with butter and maple syrup.
Baker’s note: Cornbread tends to be dry if over-baked. This is a flourless recipe and relies on the eggs for structure. This is very much like baking a custard or a quiche. As it bakes, it will set up with the center being the last to set. It is time to remove the pan from the oven when all but the center two inches is set. It will continue cooking in the hot pan after it comes from the oven.
(Updated from May 23, 2014)