' Dunham Cellars - Honey Bacon Apricot Corn Bread

Honey Bacon Apricot Corn Bread

Honey Bacon Apricot Corn Bread

Chef Gabriel Rucker, Le Pigeon, Portland, OR
October, 2009

Pair this wine with the 2008 Shirley Mays Chardonnay.


1/2 cup raw bacon, diced small
2 Tablespoons butter
3/4 cup all-purpose flour
1 1/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup buttermilk
1/2 cup whole milk
2 Tablespoons molasses
3 Tablespoons honey
1/2 cup dried apricots, sliced

Additional ingredients for serving:
1 quart maple ice cream
2 strips raw chopped bacon, diced small
Maple syrup


Preheat oven to 350 degrees. Place the bacon and butter in a sauté pan, and cook until the bacon is crisp. Set aside to cool.
Grease and lightly flour an 8” x 8” baking pan. Combine the flour, corn meal, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the eggs, buttermilk, milk, honey, and molasses. Create a well in the center of the bowl of dry ingredients and pour the wet ingredients into the center of the well. Whisk carefully until everything is evenly combined. Stir in the sliced apricots and the bacon, including the bacon grease. Pour into prepared pan and bake for 25 to 30 minutes.

Prior to serving, make bacon bits by cooking 2 slices of diced bacon until crisp and place on a paper towel to drain, reserving grease. Heat a slice of corn bread and top with a scoop of maple ice cream. Drizzle with the warm bacon bits, bacon grease (optional) and maple syrup.

Serves nine.