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APRICOT CORNBREAD TOPPED WITH CANDIED BACON AND MAPLE ICE CREAM |
| Yield: 12 servings (one 8-inch square cake) |
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| Butter | as needed |
| Flour | 3/4 C, plus as needed |
| Bacon, slices, small dice | 3 each |
| Cornmeal | 1 1/4 C |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Sugar | 1/4 C |
| Eggs, lightly beaten | 2 each |
| Buttermilk | 3/4 C |
| Milk | 1/2 C |
| Honey | 3 TBS |
| Molasses | 1 TBS |
| Apricots, dried, thinly sliced | 1/2 C |
| Maple Ice Cream as needed
Instructions: |
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| 1. Preheat oven to 325 degrees F. Butter and flour an 8-inch square baking pan; set aside. Fry bacon until crisp in a large skillet. Drain bacon on paper towels; reserve. |
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| 2. Combine flour, cornmeal, baking powder, baking soda, salt and sugar in a large bowl. Whisk to blend, then form into a mound and make a well in center. Pour eggs, buttermilk and milk into well; stir with fork until lightly combined. |
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| 3. Add honey, molasses, apricots and bacon bits to batter and mix 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. |
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