Maple-pecan cornbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose Gold Medal flour |
| 1 | cup | Yellow cornmeal |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Butter or margarine; softened |
| 2 | tablespoons | Brown sugar |
| 2 | Eggs | |
| ⅓ | cup | Pure maple syrup |
| ¾ | cup | Buttermilk |
| ½ | cup | Chopped pecans |
Directions
Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans.
Pour into a greased 8½ X 4 ½" loaf pan. Bake 350 degrees F for 35 to 40 minutes or until bread tests done with a toothpick. Cool for 10 minutes in pan. Serve warm with syrup, if desired. Also very good cool. Yield: 1 loaf
Posted to brand-name-recipes by Geo & Donna <gstratio@...> on Mar 29, 1998