Apricot Corn Bread Recipe

Name: Apricot Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dried apricots, chopped; 1 c. white or yellow corn meal; 1 tsp. salt; 1/2 c. sugar; 1/4 c. vegetable oil; 2 eggs or egg substitute; 1 1/2 c. unbleached flour; 1 1/2 tsp. baking powder; 1/2 tsp. soda; 1 c. buttermilk; 1/4 c. honey

Servings: persons

1 c. dried apricots, chopped
1 c. white or yellow corn meal
1 tsp. salt
1/2 c. sugar
1/4 c. vegetable oil
2 eggs or egg substitute
1 1/2 c. unbleached flour
1 1/2 tsp. baking powder
1/2 tsp. soda
1 c. buttermilk
1/4 c. honey

1
Preheat oven to 350u00b0.
2
Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray or coat lightly with vegetable oil.
3
Finely chop the dried apricots and set aside.
4
Mix flour with corn meal, baking powder, salt, soda and sugar in a large bowl. In another bowl, combine buttermilk, eggs, oil and honey.
5
Pour liquid ingredients into dry ingredients and mix until just blended. Spoon batter into loaf pan. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
6
Cool in pan for 10 minutes.
7
Gently loosen sides of pan. Turn onto wire rack to cool completely.
8
Each slice contains 182 calories and 5 grams fat (26% from fat).

1177

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. dried apricots, chopped, 1 c. white or yellow corn meal, 1 tsp. salt, 1/2 c. sugar, and more.

Yes, Apricot Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Corn Bread

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