Cornbread Cake
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Butter for greasing pan
- ¾cup all-purpose flour, more for dusting pan
- 3slices bacon, diced small
- 1¼cups cornmeal
- 2teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- ¼cup sugar
- 2eggs, lightly beaten
- ¾cup buttermilk
- ½cup milk
- 3tablespoons honey
- 1tablespoon molasses
- ½cup (about 2 ounces) thinly sliced dried apricots
- Maple ice cream (see recipe)
Nutritional analysis per serving (12 servings)
191 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 5 grams protein; 195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
wish you included the recipe for what appears to be a bacon/maple sauce (?) drizzled on top.
We didn't have bacon (and frankly, didn't want it in the cake) or honey, so we substituted maple syrup. The cake tasted like a pleasantly sweet cornbread with a very moist crumb, but we decided to finish it with bourbon-maple glaze before serving, topped with vanilla ice cream. Next time would apply the glaze when cake was still warm and poke holes in top to allow syrup to permeate through. Dried apricots were a nice addition that further differentiated it from northern corn bread.
I substituted dried cherries for the apricots! Left out the bacon.
This is flavorless and tastes of baking soda. Almost inedible.
I substituted dried cherries for the apricots! Left out the bacon.
We didn't have bacon (and frankly, didn't want it in the cake) or honey, so we substituted maple syrup. The cake tasted like a pleasantly sweet cornbread with a very moist crumb, but we decided to finish it with bourbon-maple glaze before serving, topped with vanilla ice cream. Next time would apply the glaze when cake was still warm and poke holes in top to allow syrup to permeate through. Dried apricots were a nice addition that further differentiated it from northern corn bread.
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