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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Apricot Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions