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TODAY’S RECIPE: Bacon & maple cornbread

CLASSIC American combo. Makes 12. Ingredients

230g bacon lardons

5 bacon rashers

5 tbsp vegetable oil

284ml buttermilk

2 eggs

3 tbsp maple syrup

225g cornmeal

100g plain flour

2 ½ tsp baking powder

½ tsp bicarbonate of soda

FOR MAPLE GLAZE 25g butter

2 tbsp maple syrup

Method

1 Heat oven to 200c/180c fan/gas 6 and line a 23cm loose-bottomed square cake tin with baking parchment. Fry lardons until golden. Set aside. In same pan, fry rashers until golden but not too crisp; remove to plate. 2 Pour bacon fat from pan into a bowl. Add oil, buttermilk, eggs and maple syrup. In separate bowl, combine cornmeal, flour, baking powder and bicarb, then tip into wet ingredients. Stir in lardons and pour into prepared tin. Arrange rashers on top and bake for 15 minutes. 3 For glaze, melt butter and syrup. Set aside 15 minutes. Pour over cornbread, brushing to edges. Bake for ten minutes until golden brown and cooked through.

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2022-08-15T07:00:00.0000000Z

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