Rustic American Cornbread Skillet with Vermont Maple and Crispy Pork Belly

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour, sifted
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup Vermont maple syrup
• 2 large eggs, lightly beaten
• 1 cup unsalted butter, melted
• 1 pound pork belly, sliced into 1/2-inch pieces

• 2 tablespoons Vermont maple syrup
• 1 teaspoon coarse sea salt

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. 03
   In a separate bowl, combine the buttermilk, maple syrup, and beaten eggs. Stir in the melted butter.
4. 04
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. 05
   In a cast iron skillet over medium heat, cook the pork belly slices until crispy and golden brown, about 5-7 minutes. Remove and set aside, leaving the pork fat in the skillet.
6. 06
   Pour the cornbread batter into the hot skillet. Arrange the crispy pork belly pieces evenly on top.
7. 07
   Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
8. 08
   Drizzle the top with additional maple syrup and sprinkle with coarse sea salt before serving.