3-4 ears corn (shucked)
1 1/4 cups buttermilk
1/2 cup maple syrup
2 cups cornmeal
1 cup all purpose flour
4 teaspoon baking powder
1/2 cup cold unsalted butter (cut in 1/2-inch cubes)
6 slices bacon
1 pint fresh blackberries
4 tablespoons honey
Zest of 1 lemon
1/2 cup water (plus more if needed)
Preheat oven to 375°F.
grill to medium-high. Brush the corn with olive oil and grill for 2-3
minutes per side, until corn is lightly charred in places.
Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid.
a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a
large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and
pulse until corn and butter are coarsely chopped. Stir this dry mixture
into the wet mixture and transfer to a lightly oiled 9x9 baking dish.
Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting.
arrange the bacon on a wire rack lined baking sheet. Cook for 10-15
minutes, until crispy. Once cooled, crumble into small bits.
If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon.
For the blackberry compote: Combine
all of the ingredients in a small saucepot, and bring to a boil. Simmer
10 minutes, just until blackberries begin to break down slightly.
bacon recipe source: Daphne Oz, The Chew, ABC-TV