Corn Cake with Maple Bacon Butter

By: Hannah Lee Leidy
Photo by Buff Strickland

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Serves 10

    Corn Cake|Maple Bacon Butter
  • 1 pound butter, melted, 2 heaping cups sugar, 8 eggs, 1 quart buttermilk, 1 cup creamed corn, 4 cups flour, 4 cups cornmeal, 1 tablespoon salt, 2 teaspoons baking soda|1 cup room temperature butter, ½ cup chopped bacon, rendered, 1 tablespoon reserved bacon fat, 2 tablespoons maple syrup

For the corn cake:

1. Heat oven to 375 degrees.

2. Combine all ingredients into a large container and mix until combined.

3. Divide mixture into single serving greased iron skillets, about 1 cup each. Alternately, you can bake this in a 10-inch springform pan or a muffin tin.

4. Bake for 18 minutes, or until golden and springy to touch.

For the maple bacon butter:

Combine all ingredients in a large bowl and whisk to combine. Reserve in pint container.

  • From Evan LeRoy of Freedman's Bar, Austin, Texas

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