Preheat oven to 450°

In a large (10-inch) cast iron skillet, cook the chopped bacon until brown and crispy. Remove from heat and set aside.

In a medium size bowl, combine coconut milk with apple cider vinegar. Stir gently and let sit for about 10 minutes. (this is how you make dairy free buttermilk. You can even use lemon juice instead of vinegar. So easy!)

In a large bowl, mix cornmeal with baking soda, baking powder, sea salt, and pepper.

Whisk the eggs and add to ‘buttermilk’ mixture. Whisk in the syrup and melted butter/butter substitute.

Pour liquid mixture into dry ingredients and mix gently until all combined.

Quickly pour into the skillet with bacon (leave the grease, keeping in mind that fat doesn’t make you fat. I promise ;)). Put skillet in oven and bake for 25-30 minutes or until golden brown and knife inserted in center comes out clean.

Let cool and serve straight from the skillet or cut into wedges and put on separate serving dish. Makes about 10-12 servings.