Bacon–Apricot Cornbread With Maple Ice Cream

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James Beard


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2 tablespoons butter

1 cup plus 2 tablespoons all-purpose flour

½ cup diced bacon

1¼ cup cornmeal

¼ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk

½ cup whole milk

2 eggs, lightly beaten

½ cup dried apricots, diced

3 tablespoons honey

1 tablespoon molasses

2 tablespoons maple syrup, optional

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