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Cornbrad Cake

Recipe: Cornbread Cake
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LinkedinDiggFacebookMixxMySpaceYahoo! BuzzPermalink Published: September 26, 2007
Adapted from Gabriel Rucker, Le Pigeon, Portland, Ore.

Time: 1 hour

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. 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. 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. 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.

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

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19 Novembre 2009 - Posted by | Uncategorized

4 comentaris »

  1. I like a lot the cake, thank you for put this post. 😉

    Comentari per zandalie | 19 Novembre 2009 | Resposta

  2. India16, are you Lovepreet?

    Comentari per tatidt | 19 Novembre 2009 | Resposta

  3. Ok Tati

    Comentari per india16 | 19 Novembre 2009 | Resposta

  4. Mmmmmm… Cake!
    I love it and thanks you india16 for put that post because I want to cook a cake but I didn’t know what cake but now I know.

    Comentari per tatidt | 19 Novembre 2009 | Resposta


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