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Corn Cake with Maple Bacon Butter


Corn Cake

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

Maple Bacon Butter

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.

Print Recipe