A Linda Carman recipe from www.marthawhite.com/recipes
Crisco® Original No-Stick Cooking Spray
5 Applewood smoked thick bacon slices
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 ½ tablespoons turbinado sugar (raw sugar)
1 large egg
½ cup milk
3 tablespoons unsalted butter, melted
1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix, or Buttermilk Cornbread & Muffin Mix
½ cup shredded cheddar cheese
1/3 cup chopped pecans, toasted
2 tablespoons unsalted butter
1 ½ cups peeled, chopped Granny Smith apples
¼ cup orange juice
½ cup pure maple syrup
1 teaspoon grated orange peel
3 tablespoons Smucker's® Sweet Orange Marmalade
1/3 cup golden raisins
½ teaspoon fresh grated nutmeg
3 tablespoons powdered sugar
1. HEAT oven to 375º F. Coat 10-inch Lodge® cast iron skillet with no-stick cooking spray. Line rimmed baking sheet with parchment paper. Arrange bacon slices on paper in single layer. Whisk together 2 tablespoons maple syrup and cinnamon in small bowl. Brush on top side of bacon. Bake 8 minutes. Sprinkle with sugar. Bake 10 to 13 mintues or until bacon is very brown. Place bacon on paper towel, glazed side up, to drain and cool. Chop into small pieces.
2. WHISK together egg, milk and 3 tablespoons melted butter in large bowl. Stir in cornbread mix and cheese until blended. Set aside 3 tablespoons bacon. Stir remaining bacon into cornbread mixture. Pour into prepared skillet. Bake 25 to 30 minutes or until golden brown.
3. PLACE pecans in another 10-inch skillet. Toast over medium heat until lightly browned, about 4 minutes, shaking skillet often. Remove from skillet. Set aside. Melt 2 tablespoons butter in same skillet. Add apple. Cook 5 minutes on medium heat. Slowly add orange juice, 1/2 cup maple syrup, grated orange peel, marmalade and raisins. Bring to a simmer.
4. CUT cornbread into wedges. Top with warm apple mixture, pecans, reserved bacon and nutmeg. Dust with powdered sugar.