Honey bacon apricot cornbread, maple ice cream from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker and Meredith Erickson and Lauren Fortgang and Andrew Fortgang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • happyheadbobber on February 03, 2018

    This recipe is straightforward and, besides the ice cream, can be thrown together in an hour or so. Overall, it came out kind of subpar. Check out possible mistakes/typos in the following notes for improvements: -> there is no butter/oil listed in this recipe, and the resulting cornbread was very dry; perhaps this key ingredient was left out by mistake. Try with some butter next time. -> the recipe instructs to bake the bread at 325 F; however most cornbread recipes use a higher temp. The bread still had not set 15 minutes after it was supposed to. Perhaps it is a typo and should be 425F instead, a common temp for cornbread. -> the maple ice cream is a show stopper and somehow better than the sort I've gotten in stores. -> drizzle maple syrup on top and add extra bacon.

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