Try a twist on cornbread with the classic American combination of bacon and maple syrup. It’s a great pick-me-up on long walks, as it travels well
Prep:10 mins
Makes 9-12 squares
230g bacon lardons5 rashers smoked streaky bacon5 tbsp vegetable oil284ml buttermilk2 eggs3 tbsp maple syrup225g cornmeal or polenta100g plain flour2½ tsp baking powder½ tsp bicarbonate of soda
STEP 1Heat the oven to 200C/180C fan/gas 6 and line a 23cm loose- bottomed square cake tin with baking parchment. Heat a frying pan over a medium heat and fry the lardons for 5-6 mins until golden. Remove to a bowl, leaving any residual fat in the pan. Fry the bacon rashers in the same pan until golden but not too crisp (it will cook more in the oven later), then remove to a plate and set aside.STEP 2Pour any residual bacon fat from the pan into a bowl. Add the oil, buttermilk, eggs and maple syrup, and mix well. In a separate bowl, combine the cornmeal, flour, baking powder and bicarb, then tip this into the wet ingredients and stir to combine. Stir in the fried bacon lardons, then pour into the prepared tin. Arrange the bacon rashers on top, then bake for 15 mins.STEP 3Meanwhile, for the glaze, heat the butter and maple syrup in a small pan until the butter has melted. Remove from the heat and set aside. After 15 mins, pour the glaze over the cornbread, brushing it to the edges to cover. Bake for a further 10-15 mins until the cornbread is golden brown and cooked through – a skewer should come out with very few crumbs and no raw batter. Once cool, will keep in an airtight container for up to three days.
