Ingredients
- 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)
Preparation
- 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.
- 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.
- 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
Dining and Cooking