Sweet Bacon Corn Bread

• Reynolds(R) Bakeware Bacon Pan
• 4 slices bacon
• 5 tablespoons maple syrup, divided, plus additional for serving (optional)
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/4 cup butter, melted
• Reynolds(R) Bakeware Pan

1. Preheat oven to 400 degrees F. Arrange bacon in a Reynolds(R) Bakeware Bacon Pan.
2. Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
3. Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds(R) Bakeware Pan.
4. Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
5. Drizzle with additional maple syrup, if desired.

pan, bacon, maple syrup, yellow cornmeal, flour, baking powder, salt, milk, eggs, butter, pan

Taken from www.allrecipes.com/recipe/238762/sweet-bacon-corn-bread/ (may not work)