6slices bacon, cooked to crispy and coarsely chopped or crumbled (reserve 4 teaspoons bacon grease)
1 1/4cups stoneground yellow cornmeal
1cup all-purpose flour
1/4cup granulated sugar
2tablespoons baking powder
1/2teaspoon baking soda
1 1/4cups buttermilk, room temperature
4tablespoons unsalted butter, melted and cooled
1/4cup pure maple syrup
2large eggs, room temperature
1teaspoon pure vanilla extract
For the glaze
2tablespoons pure maple syrup
1tablespoon dark brown sugar
1tablespoon salted butter, melted
Preheat oven to 425°F. In a 10-inch cast iron skillet (or a 9-inch square baking pan) place reserved bacon grease and place skillet inside oven.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and baking soda. Set aside.
In a medium bowl, whisk together buttermilk, melted butter, maple syrup, eggs and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir just until evenly moistened. Fold in the crumbled bacon pieces.
Carefully remove hot skillet from oven and pour prepared batter in. Return skillet to oven and bake 20-22 minutes, until cornbread is golden on top and lightly browned at the edges. Remove from oven and cool on a wire rack for 10 minutes.
While the cornbread cools slightly, in a small bowl whisk together maple syrup, brown sugar and melted butter. After cornbread has cooled for 10 minutes, brush the top of the cornbread with the glaze mixture. Cut into 8 wedges and serve warm.