Cornbread Cake

Name: Cornbread Cake
Ingredients: Butter for greasing pan; 3/4 cup all-purpose flour, more for dusting pan; 3 slices bacon, diced small; 1 1/4 cups cornmeal; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup sugar; 2 eggs, lightly beaten; 3/4 cup buttermilk; 1/2 cup milk; 3 tablespoons honey; 1 tablespoon molasses; 1/2 cup (about 2 ounces) thinly sliced dried apricots; Maple ice cream (see recipe)

15 ingredients

11 steps

Ingredients

Butter for greasing pan
3/4 cup all-purpose flour, more for dusting pan
3 slices bacon, diced small
1 1/4 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 eggs, lightly beaten
3/4 cup buttermilk
1/2 cup milk
3 tablespoons honey
1 tablespoon molasses
1/2 cup (about 2 ounces) thinly sliced dried apricots
Maple ice cream (see recipe)

Directions

1

Preheat oven to 325 degrees.
2

Butter and flour an 8-inch-square baking pan; set aside.
3

In a large skillet, fry bacon until crisp.
4

Drain on paper towels; reserve.
5

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt and sugar.
6

Whisk to blend, then mound and make a well in the center.
7

Pour in eggs, buttermilk and milk; stir with a fork until lightly combined.
8

Add honey, molasses, apricots and bacon bits.
9

Mix again until evenly combined.
10

Pour into pan and bake until it has risen and center is firm and dry when a toothpick is inserted, about 35 minutes.
11

Allow to cool, then cut into small squares and serve with a dollop of maple ice cream on top.