Bacon Infused Crackling Corn Bread with Brown Butter Caramel and Candied Walnuts

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Bacon Infused Crackling Corn Bread with Brown Butter Caramel and Candied Walnuts



Yield: 6-8 People

Ingredients:

Corn Bread:

6 slices of regular/maple bacon - finely minced
4 tbls of bacon fat
2 cups corn meal - coarse hello cornmeal
1/2 tsp baking soda
1/2 tsp baking powder
1 tbls sugar
11/2 cups of whole-milk butter milk
1 large egg - mixed
pinch of salt

Brown Butter Caramel:

1 cup sugar
3 ounces (6 tablespoons) unsalted butter
1/2 cup plus two tablespoons heavy cream, at room temperature
1/4 tsp of sea salt, or to taste

Candied Walnuts:

1/2 lb of walnuts
1/4 cup brown sugar
3 tbls of water
pinch of salt

Method:

Corn Bread:

Start by preheating your oven to 350 degrees fahrenheit .

Candied Walnuts:

In a medium size pan add the brown sugar and water. Place the pan on a stove top and heat to medium. When the sugar has been fully dissolved add the walnuts and salt. Coat the walnuts in the melted sugar. Remove pan from the heat. Line a sheet tray with parchment paper. Poor the walnuts out from the pan onto the sheet tray, fan out the mixture using a wooden spoon. Place the tray in the oven for 8-12 minutes or until sugar hardens on the outside of the walnut. Remove when done and allow time to cool. Crush over top the caramel.

Heat the oven to 450 degrees fahrenheit.

Corn Bread:

Oil cast iron pan and place in the oven for 10 minutes. In a medium size pan add a touch of vegetable oil and heat to medium high. When the pan is hot add the minced bacon and sear. Reduce heat to medium and render the fat until bacon is crispy 4-5 minutes. Remove the bacon from the pan and place over paper towel. Reserve the bacon fat. In a stand up mixer combine all dry ingredients in a bowl. In a separate bowl combined the milk, egg, and bacon fat, whisk together. Add the wet mixture to the dry, mix for 2 mins or until fully incorporated (do not over mix).

Remove the cast iron pan from the oven with oven mitts and place on a stove top. Add the corn bread mixture evenly, place back in the oven and cook for 15-20 minutes, or until a tooth pick inserted into the middle comes out clean. Best served warm.

Brown Butter Caramel:

In a small pot add the butter and brown. Remove from heat and set aside. In a separate medium pot add the sugar and place over medium heat. When the sugar starts to turn a golden brown colour add the brown butter. Mix together and cook for 1 min. Add the cream, but be cautious as the cream will bubble up. Whisk together and cook for 1 more minute. Remove from heat and stir in the sea salt. Serve over top the corn bread.