Iroquois White-Corn Cakes With Maple Syrup and Bacon Recipe

Name: Iroquois White-Corn Cakes With Maple Syrup and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces butter, cubed, plus more to butter pan; 6 cups whole milk; 2 cups coarsely ground Iroquois white cornmeal (see note) (white grits may be substituted); Salt; freshly ground black pepper; Tabasco; 2 egg yolks; 1 tablespoon vegetable oil; 18 slices bacon; 1/4 cup maple syrup

Servings: persons

8 ounces butter, cubed, plus more to butter pan
6 cups whole milk
2 cups coarsely ground Iroquois white cornmeal (see note) (white grits may be substituted)
Salt
freshly ground black pepper
Tabasco
2 egg yolks
1 tablespoon vegetable oil
18 slices bacon
1/4 cup maple syrup

1
Preheat the oven to 350 degrees.
2
Butter an 8-inch-square baking dish.
3
In a 3- to 4-quart ovenproof saucepan, heat the milk to a simmer.
4
Whisk in the cornmeal in a slow, steady stream.
5
Season with salt and pepper.
6
Cover and bake for 1 hour, stirring every 15 minutes.
7
Remove from the oven and whisk in the butter a few cubes at a time.
8
Season to taste with Tabasco, salt and pepper.
9
Let cool for a few minutes, then add the egg yolks, stirring well to incorporate.
10
Transfer the grits to the buttered pan and spread out evenly, approximately 1 inch thick.
11
Cover with plastic, pushing down to ensure that no air circulates.
12
Refrigerate.
13
Cut the grits into 6 triangles.
14
Set the oil in a large ovenproof nonstick skillet and place over medium heat.
15
When hot, add the grits, working in batches, and sear on one side until browned, about 4 minutes.
16
Flip and place in the oven to warm through.
17
Heat a large skillet over medium heat.
18
Add the bacon and cook until just crisp.
19
Pour off the fat and add the maple syrup.
20
Baste the bacon until the syrup thickens.
21
To serve, place a corncake on each plate and top with 3 slices of bacon.

1608

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces butter, cubed, plus more to butter pan, 6 cups whole milk, 2 cups coarsely ground Iroquois white cornmeal (see note) (white grits may be substituted), Salt, and more.

Yes, Iroquois White-Corn Cakes With Maple Syrup and Bacon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Iroquois White-Corn Cakes With Maple Syrup and Bacon

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