Ingredients
9
9 servings
- •1 Reynolds® Bakeware Bacon Pan
- •4 slices bacon
- •5 tablespoons maple syrup, divided, plus additional for serving (optional)
- •1 cup yellow cornmeal
- •0.75 cup all-purpose flour
- •2.5 teaspoons baking powder
- •0.5 teaspoon salt
- •1 cup milk
- •2 eggs
- •0.25 cup butter, melted
- •1 Reynolds® Bakeware Pan
Instructions
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
- Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup, if desired.
Nutritional Facts
Per 9 servings
- Calories: 221
- Carbohydrate: 29g
- Fat: 9g
- Fiber: 1g
- Protein: 6g
- Sugar: 8g
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