Equipment
Ingredients
Main Batter
- 10 g butter, softened
- 180 g all-purpose flour
- 3 bacon, diced small
- 300 g cornmeal
- 10 g baking powder
- 2½ g baking soda
- 2½ g salt
- 60 g sugar
- 2 egg, lightly beaten
- 180 ml buttermilk
- 120 ml milk
- 64 g honey
- 21 g molasses
- 120 g dried apricots, thinly sliced
Serving
- maple ice cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 288 kcal
- Protein
- 9 g
- Carbohydrates
- 50 g
- Fat
- 6 g
- Fiber
- 3 g
- Sugar
- 18 g
- Sodium
- 762 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 42 mg
- Potassium
- 289 mg
- Calcium
- 188 mg
- Iron
- 2.6 mg
- Magnesium
- 29 mg
- Phosphorus
- 272 mg
- Zinc
- 0.9 mg
- Vitamin A
- 54 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.28 mg
- Niacin
- 3.1 mg
- Folate
- 92 mcg
- Water
- 38 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 163°C (325°F).
Apply butter to the 8-inch square baking pan and dust with a small amount of flour, tapping out the excess.
Place diced bacon in a skillet over medium heat and cook until the fat renders and the bits are crisp.
Transfer the bacon bits to paper towels to drain excess fat.
Whisk the flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl until fully combined.
Form a well in the center of the dry mixture and pour in the beaten eggs, buttermilk, and milk.
Stir the mixture with a fork until the dry ingredients are just moistened.
Fold the honey, molasses, sliced apricots, and reserved bacon into the batter until distributed.
Pour the batter into the prepared pan and bake at 163°C (325°F) for 35 minutes.
Remove from the oven and allow the cake to cool completely in the pan before slicing into squares.
Serve slices with a scoop of maple ice cream if desired.
Chef's Notes
- For the crispiest bacon bits, ensure you render out as much fat as possible during the initial cooking stage.
- Don't overmix the batter after adding the wet ingredients. A few streaks of flour are acceptable, as overmixing will develop the gluten and result in a tougher cake.
- The combination of honey and molasses provides a complex sweetness. Adjust the ratio slightly to your preference, but be mindful that molasses adds a distinct depth of flavor.
- Allowing the cake to cool completely is crucial for clean slicing and to let the flavors meld. The texture will continue to set as it cools.
- The dried apricots should be thinly sliced to ensure they distribute evenly and don't create dense pockets within the cake.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent drying.
Freezer: 1 month — Wrap tightly in plastic wrap and foil.
Reheating: Warm individual slices in a microwave for 15-20 seconds.
Troubleshooting
Cake is dry and crumbly
Cause: Overbaking or overmixing the batter
Fix: Serve with extra ice cream or a honey glaze to add moisture
Prevention: Check for doneness 5 minutes early and stir until just combined
Bacon bits are chewy rather than crisp
Cause: Bacon was not cooked long enough or not drained properly
Fix: Cannot be fixed once in the batter
Prevention: Ensure bacon is fully rendered and crisp before draining on paper towels
Cultural Context
Cornbread has deep roots in American culinary history, evolving from Native American traditions of grinding corn. This recipe takes that heritage and elevates it into a more dessert-like format, incorporating sweet and savory elements that speak to modern American palates which often enjoy the interplay of sweet and salty.
