Ingredients
Corn Cake
1 pound butter, melted
2 heaping cups sugar
8 eggs
1 quart buttermilk
1 cup creamed corn (store-bought is acceptable)
4 cups all-purpose flour
4 cups cornmeal
1 tablespoon salt
2 teaspoons baking soda
Maple Bacon Butter
½ pound (two sticks) butter, softened to room temperature
½ cup chopped bacon, rendered
1 tablespoon reserved bacon fat
2 tablespoons maple syrup
Directions
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.
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