Cornbread Cake Recipe

Name: Cornbread Cake
Yield: 4 servings
Cuisine: American
Ingredients: Butter for greasing pan; 3/4 cup all-purpose flour, more for dusting pan; 3 slices bacon, diced small; 1 1/4 cups cornmeal; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup sugar; 2 eggs, lightly beaten; 3/4 cup buttermilk; 1/2 cup milk; 3 tablespoons honey; 1 tablespoon molasses; 1/2 cup (about 2 ounces) thinly sliced dried apricots; Maple ice cream (see recipe)

Servings: persons

Butter for greasing pan
3/4 cup all-purpose flour, more for dusting pan
3 slices bacon, diced small
1 1/4 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 eggs, lightly beaten
3/4 cup buttermilk
1/2 cup milk
3 tablespoons honey
1 tablespoon molasses
1/2 cup (about 2 ounces) thinly sliced dried apricots
Maple ice cream (see recipe)

1
Preheat oven to 325 degrees.
2
Butter and flour an 8-inch-square baking pan; set aside.
3
In a large skillet, fry bacon until crisp.
4
Drain on paper towels; reserve.
5
In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt and sugar.
6
Whisk to blend, then mound and make a well in the center.
7
Pour in eggs, buttermilk and milk; stir with a fork until lightly combined.
8
Add honey, molasses, apricots and bacon bits.
9
Mix again until evenly combined.
10
Pour into pan and bake until it has risen and center is firm and dry when a toothpick is inserted, about 35 minutes.
11
Allow to cool, then cut into small squares and serve with a dollop of maple ice cream on top.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: Butter for greasing pan, 3/4 cup all-purpose flour, more for dusting pan, 3 slices bacon, diced small, 1 1/4 cups cornmeal, and more.

Yes, Cornbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornbread Cake

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