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1
For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl.
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2
Stir in corn kernels.
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3
Sift together cornmeal, flour, sugar, salt, and baking powder.
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4
Add the dry ingredients to the buttermilk-corn mixture and stir until just combined.
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5
Let stand for 20 minutes in a cool place.
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6
For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside.
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7
Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips.
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8
Drain them on paper towels and transfer to a cookie sheet.
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9
Sprinkle the apple slices with cinnamon and salt to taste.
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10
Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon.
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11
Wipe out your skillet and return to medium heat.
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12
Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter.
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13
Let cook until the edges of the pancake start to brown and bubbles appear on the surface, about 2 minutes.
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14
Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon.
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15
Repeat until you have a dozen corncakes.
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16
Place the cookie sheet and your serving plates in the oven until everything is warm, about 4 minutes.
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17
On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake.
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18
Top with maple butter and drizzle the plate with some of the warmed maple syrup.
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19
Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire.
