Cornbread Cake


  • Butter for greasing pan
  • ¾ cup all-purpose flour, more for dusting pan
  • 3 slices bacon, diced small
  • 1 ¼ cups cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar
  • 2 eggs, lightly beaten
  • ¾ cup buttermilk
  • ½ cup milk
  • 3 tablespoons honey
  • 1 tablespoon molasses
  • ½ cup (about 2 ounces) thinly sliced dried apricots
  • Maple ice cream (see recipe)

    One 8-inch square cake (12 servings)


    1. Preheat oven to 325 degrees. Butter and flour an 8-inch-square baking pan; set aside. In a large skillet, fry bacon until crisp. Drain on paper towels; reserve.
    2. In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt and sugar. Whisk to blend, then mound and make a well in the center. Pour in eggs, buttermilk and milk; stir with a fork until lightly combined.
    3. Add honey, molasses, apricots and bacon bits. Mix again until evenly combined. Pour into pan and bake until it has risen and center is firm and dry when a toothpick is inserted, about 35 minutes. Allow to cool, then cut into small squares and serve with a dollop of maple ice cream on top.

    About 1 hour

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