Bacon maple cornbread with sriracha honey butter

Combine the dry ingredients: 1 1/2 cups corn meal, 1/2 cup all-purpose flour, 2 tbsp sugar, 1 1/2 tsp baking powder and about 1 tsp kosher salt.

Beat 1 1/2 cups milk with two eggs, then add a third of a cup of maple syrup.

Add wet to dry and mix; fold in three quarters of a stick of melted butter and the cooked crispy bacon.

Spray a springform pan, line with the parchment round and pour in the batter.

Bake at 425 degrees for 25 to 30 minutes, until a toothpick comes out clean.

For the honey sriracha butter, mix butter with a couple tablespoons of honey, about a tablespoon and a half of sriracha, a little garlic and a little kosher salt.

Optionally roll the butter into a log in parchment and refrigerate; otherwise spread it across the warm cornbread to melt.

Unmould the cornbread from the springform and top slices with the butter.