Cornbread Cake

Recipe from Gabriel Rucker

Adapted by The New York Times

Updated March 7, 2016

  • Michael Rubenstein for The New York Times
Media 1 of 1
Total Time
About 1 hour
Rating
4(59)
Comments
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—The New York Times

Featured in: In Portland, a Golden Age of Dining and Drinking

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Ingredients

Yield:One 8-inch square cake (12 servings)

  • Butter for greasing pan

  • ¾ cup all-purpose flour, more for dusting pan

  • 3 slices bacon, diced small

  • 1 ¼ cups cornmeal

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¼ cup sugar

  • 2 eggs, lightly beaten

  • ¾ cup buttermilk

  • ½ cup milk

  • 3 tablespoons honey

  • 1 tablespoon molasses

  • ½ cup (about 2 ounces) thinly sliced dried apricots

  • Maple ice cream (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

33 grams carbs; 34 milligrams cholesterol; 191 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 1 gram fiber; 195 milligrams sodium; 5 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 325 degrees. Butter and flour an 8-inch-square baking pan; set aside. In a large skillet, fry bacon until crisp. Drain on paper towels; reserve.

  2. Step 2

    In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt and sugar. Whisk to blend, then mound and make a well in the center. Pour in eggs, buttermilk and milk; stir with a fork until lightly combined.

  3. Step 3

    Add honey, molasses, apricots and bacon bits. Mix again 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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Ratings

4 out of 5
59 user ratings
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Comments

FCF

wish you included the recipe for what appears to be a bacon/maple sauce (?) drizzled on top.

Emma Boutte

We didn't have bacon (and frankly, didn't want it in the cake) or honey, so we substituted maple syrup. The cake tasted like a pleasantly sweet cornbread with a very moist crumb, but we decided to finish it with bourbon-maple glaze before serving, topped with vanilla ice cream. Next time would apply the glaze when cake was still warm and poke holes in top to allow syrup to permeate through. Dried apricots were a nice addition that further differentiated it from northern corn bread.

Deborah Snyder

I substituted dried cherries for the apricots! Left out the bacon.

Kara R

This is flavorless and tastes of baking soda. Almost inedible.

Deborah Snyder

I substituted dried cherries for the apricots! Left out the bacon.

Emma Boutte

We didn't have bacon (and frankly, didn't want it in the cake) or honey, so we substituted maple syrup. The cake tasted like a pleasantly sweet cornbread with a very moist crumb, but we decided to finish it with bourbon-maple glaze before serving, topped with vanilla ice cream. Next time would apply the glaze when cake was still warm and poke holes in top to allow syrup to permeate through. Dried apricots were a nice addition that further differentiated it from northern corn bread.

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Credits

Adapted from Gabriel Rucker, Le Pigeon, Portland, Ore.

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