Apricot Corn Bread
Sweet and tender apricot corn bread combines fruity notes with hearty corn flavor, perfect for breakfast or as a snack, appealing to fans of comforting baked treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray or lightly coat with vegetable oil.
- Finely chop the dried apricots and set aside.
- In a large bowl, mix flour, corn meal, baking powder, salt, soda, and sugar.
- In another bowl, combine buttermilk, eggs, vegetable oil, and honey.
- Pour the liquid mixture into the dry ingredients and stir until just blended.
- Fold in the chopped apricots.
- Spoon the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes.
- Gently loosen the sides of the pan and turn the bread onto a wire rack to cool completely.
Tips & Substitutions
For a sweeter taste, consider adding a teaspoon of vanilla extract to the liquid mixture. If you prefer a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. Also, ensure that you chop the apricots finely to distribute their sweetness evenly throughout the cornbread. This recipe is a delightful alternative to traditional American recipes.
Serving Suggestions
This apricot corn bread is delicious on its own but also pairs beautifully with a dollop of butter or your favorite jam. Serve it alongside a hearty soup or salad for a complete meal. For a special brunch, consider serving it with Brunch Potatoes or as a side to Ma-Maw's Butterhorn Rolls to create a comforting spread.
Storage & Reheating
To store leftovers, wrap the cooled cornbread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices in an airtight container for up to 3 months. To reheat, place slices in a microwave for 15-20 seconds or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Corn Bread contains roughly 3727 calories, with 62g protein, 554g carbohydrates, and 148g fat. It is an excellent source of vitamin A (241% of the Daily Value), iron (131% of the Daily Value), and protein (123% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
Using fresh apricots is possible, but you'll need to adjust the amount since fresh fruit has a higher water content. About 2 cups of chopped fresh apricots should work well. However, ensure to reduce the liquid ingredients slightly to maintain the right batter consistency.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and help tenderize the cornbread.
How can I make this recipe gluten-free?
To make gluten-free apricot corn bread, substitute the unbleached flour with a gluten-free all-purpose flour blend. Be sure to check that your cornmeal is also gluten-free. You may also consider adding a teaspoon of xanthan gum to help with the texture if your flour blend doesn't contain it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).