Corn Bacon Blueberry Skillet Cake

• 1/2 pound smoked bacon, in lardons
• 1-3 tablespoons butter
• 1.5 cups corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable)
• 1 cup AP flour
• 1 cup corn meal, I prefer a coarse grind, but fine makes a nice crumb
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1-1/4 cups buttermilk
• 1/4 cup maple syrup
• 1-1/2 cups blueberries

1. Preheat the oven to 375u0b0.
2. In a 10" or 11" well-seasoned cast iron skillet, cook the lardons slowly until very crisp. Remove lardons and set aside.
3. Pour off the bacon fat to measure. You need five tablespoons of fat - so add melted butter as necessary to get to 5T. Put the skillet back into the oven to get piping hot.
4. Puree 3/4 c of corn, the buttermilk, maple syrup, eggs and vanilla in a blender. (Every good beach house has a blender.)
5. Whisk together dry ingredients, make a well and pour in puree. Add the bacon fat and butter. Stir quickly with a fork. Fold in remaining corn, bacon and blueberries.
6. Remove the skillet from the oven. Brush the oils remaining in the skillet up the sides and around the bottom. Pour/spoon the batter into the hot skillet and bake for 25-30 minutes. The cake will be deep golden and will be pulling away from the sides of the pan.
7. Serve with maple syrup, honey, jam or just by itself, a small slice cut off the cake in the late afternoon when you get back from the beach, famished.

bacon, butter, corn, flour, corn meal, baking powder, baking soda, salt, eggs, vanilla, buttermilk, maple syrup, blueberries

Taken from food52.com/recipes/6348-corn-bacon-blueberry-skillet-cake (may not work)