Peameal Bacon Recipe

Prep the peameal

Pat the 3 peameal bacon slices dry with paper towels. If the slices are very thick (more than ~1/2 inch), slice each in half horizontally to create 6 thinner pieces; otherwise leave whole.

Set up dredging station

Place the flour in a shallow bowl. In a second shallow bowl, whisk the egg and milk until combined. In a third shallow bowl, combine the cornmeal, sea salt, and black pepper and mix well.

Dredge the peameal

Lightly coat each peameal slice first in flour, shaking off excess, then dip into the egg wash to coat, allowing excess to drip off, then press both sides into the cornmeal mixture so there's an even, lightly packed coating. Repeat for all slices and place on a plate while you heat the pan.

Heat the pan

In a large skillet over medium heat, add the butter and oil. Heat until the butter is foaming and beginning to brown slightly but not burnt, about 1–2 minutes. The oil raises the smoke point and prevents the butter from burning.

Pan-fry the peameal

Add the coated peameal slices in a single layer (work in two batches if needed). Cook undisturbed 2–3 minutes per side, until the cornmeal crust is golden brown and crisp and the bacon is heated through. Flip carefully with tongs or a spatula. Total cook time per batch is about 4–6 minutes depending on thickness.

Finish and serve

Transfer cooked slices to a plate lined with paper towel to drain briefly. If desired, brush lightly with maple syrup or serve with whole-grain mustard on the side, and sprinkle with chopped parsley. Serve hot.