Bourbon Maple Glazed Bacon Recipe

Roast bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.

Bake bacon for 12 minutes, then rotate pan and bake an additional 6–10 minutes until just beginning to crisp but still slightly pliable (timing depends on thickness). Reserve 1 tablespoon of rendered bacon drippings in a small bowl for the spoonbread; drain remaining drippings and transfer bacon to a paper towel-lined sheet. Keep oven on for glazing step.

While bacon is baking, combine maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, black pepper, and red pepper flakes in a small saucepan over medium heat.

Bring to a gentle simmer, reduce heat to medium-low and cook, stirring occasionally, until glaze thickens slightly and coats the back of a spoon, about 8–10 minutes. Remove from heat and let cool 2 minutes. Taste and adjust heat or acidity as desired.

Brush or spoon a light coating of the warm glaze onto each bacon slice placed on a foil-lined sheet. Return to the oven at 400°F for 3–4 minutes, watching closely so the glaze bubbles and sets but does not burn. Flip bacon, brush the other side with glaze, and roast an additional 2–3 minutes until glossy and sticky.

Transfer glazed bacon to a wire rack to cool and set. Reserve any leftover glaze for drizzling (store warm or reheat briefly before serving).

Heat a medium skillet over medium heat and melt 2 tablespoons butter. Add the corn kernels and sauté 4–5 minutes until they begin to soften and pick up some color.

Add the heavy cream, salt, and pepper. Bring to a gentle simmer for 2 minutes to meld flavors. Remove from heat and let cool slightly (2 minutes).

Transfer corn mixture to a blender or food processor and purée until smooth, about 30–45 seconds. For an ultra-smooth texture, strain the purée through a fine mesh sieve, pressing with a spatula. Stir in lemon juice and adjust seasoning to taste. Keep warm (low heat) until plating.

Preheat oven (if not already at 400°F) and grease a 1-quart baking dish or 6 individual ramekins with butter or reserved bacon drippings.

In a large bowl whisk together cornmeal, flour, baking powder, salt, and sugar until evenly combined.

In a separate bowl, beat the eggs lightly, then whisk in buttermilk and melted butter. Pour wet ingredients into dry ingredients and stir just until combined—batter will be a bit lumpy. Fold in the 1 tablespoon reserved bacon drippings.

Pour batter into the prepared baking dish or divide among ramekins. Bake in the hot oven (400°F) for 20–25 minutes for a single 1-quart dish, or 12–15 minutes for ramekins, until set, golden on top and a toothpick comes out clean. Let rest 5 minutes before spooning.

While other components are finishing, slice jalapeños into thin rounds (remove seeds if you prefer less heat). Combine vinegar, water, sugar, and salt in a small saucepan and bring to a simmer to dissolve sugar and salt, about 1–2 minutes. Remove from heat and pour over jalapeño slices in a heatproof bowl or jar. Let sit at least 10 minutes (longer if time allows) to quick-pickle. Drain before serving.

If using, finely mince chives for a fresh garnish.

To serve 4: Spoon a generous portion of warm sweet corn purée onto each plate. Spoon or scoop a portion of spoonbread alongside or on top of the purée.

Arrange 3 glazed bacon slices per serving over the spoonbread and purée. Top with a few pickled jalapeño slices per plate and sprinkle with minced chives. Drizzle any reserved bourbon-maple glaze lightly over the bacon and around the plate for extra shine and flavor.

Serve immediately so the bacon stays sticky and the spoonbread is warm.