Iroquois White-Corn Cakes With Maple Syrup and Bacon

Recipe from Paul Kahan

Adapted by Christine Muhlke

Total Time
1 hour 45 minutes
Rating
(0)
Notes
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Ingredients

Yield:Serves 6
  • 8ounces butter, cubed, plus more to butter pan
  • 6cups whole milk
  • 2cups coarsely ground Iroquois white cornmeal (see note) (white grits may be substituted)
  • Salt
  • freshly ground black pepper
  • Tabasco
  • 2egg yolks
  • 1tablespoon vegetable oil
  • 18slices bacon
  • ¼cup maple syrup
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1049 calories; 78 grams fat; 36 grams saturated fat; 1 gram trans fat; 28 grams monounsaturated fat; 8 grams polyunsaturated fat; 64 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 24 grams protein; 1029 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish.

  2. Step 2

    In a 3- to 4-quart ovenproof saucepan, heat the milk to a simmer. Whisk in the cornmeal in a slow, steady stream. Season with salt and pepper. Cover and bake for 1 hour, stirring every 15 minutes. Remove from the oven and whisk in the butter a few cubes at a time. Season to taste with Tabasco, salt and pepper. Let cool for a few minutes, then add the egg yolks, stirring well to incorporate.

  3. Step 3

    Transfer the grits to the buttered pan and spread out evenly, approximately 1 inch thick. Cover with plastic, pushing down to ensure that no air circulates. Refrigerate.

  4. Step 4

    Cut the grits into 6 triangles. Set the oil in a large ovenproof nonstick skillet and place over medium heat. When hot, add the grits, working in batches, and sear on one side until browned, about 4 minutes. Flip and place in the oven to warm through.

  5. Step 5

    Heat a large skillet over medium heat. Add the bacon and cook until just crisp. Pour off the fat and add the maple syrup. Baste the bacon until the syrup thickens.

  6. Step 6

    To serve, place a corncake on each plate and top with 3 slices of bacon.

Tip
  • Iroquois white cornmeal can be purchased in the fall at www.thespencefarm.com. White grits can be purchased at ansonmills.com or kalustyans.com.

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Cooking Notes

Robin

You can also purchase Iroquois white corn from the Iroquois White Corn Project, located at http://iroquoiswhitecorn.org.

Robin

You can also purchase Iroquois white corn from the Iroquois White Corn Project, located at http://iroquoiswhitecorn.org.

Private notes are only visible to you.

Credits

Adapted from Paul Kahan at the Publican in Chicago

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