Ingredients
The following ingredients have 120 Servings
- 1/2 pound smoked bacon, in lardons
- 1-3 tablespoons butter
- 1.5 cups corn, leftover, cut from the cob (I\'m sure fresh would be great and frozen would be acceptable)
- 1 cup AP flour
- 1 cup corn meal, I prefer a coarse grind, but fine makes a nice crumb
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1-1/4 cups buttermilk
- 1/4 cup maple syrup
- 1-1/2 cups blueberries
Instruction
- Preheat the oven to 375°.
- In a 10" or 11" well-seasoned cast iron skillet, cook the lardons slowly until very crisp. Remove lardons and set aside.
- Pour off the bacon fat to measure. You need five tablespoons of fat - so add melted butter as necessary to get to 5T. Put the skillet back into the oven to get piping hot.
- Puree 3/4 c of corn, the buttermilk, maple syrup, eggs and vanilla in a blender. (Every good beach house has a blender.)
- Whisk together dry ingredients, make a well and pour in puree. Add the bacon fat and butter. Stir quickly with a fork. Fold in remaining corn, bacon and blueberries.
- Remove the skillet from the oven. Brush the oils remaining in the skillet up the sides and around the bottom. Pour/spoon the batter into the hot skillet and bake for 25-30 minutes. The cake will be deep golden and will be pulling away from the sides of the pan.
- Serve with maple syrup, honey, jam or just by itself, a small slice cut off the cake in the late afternoon when you get back from the beach, famished.
