Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | All-purpose 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 \N | Eggs |
⅓ cup | Maple syrup |
¾ cup | Buttermilk |
½ cup | Chopped pecans |
Additional maple syrup (optional) 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" x 2 ½" loaf pan. Bake at 350 degrees for 35-40 minutes or until bread tests done. Cool for 10 minutes in pan. Serve warm with syrup if desired or allow to cool. Yield: 1 loaf.
SOURCE:*Shirley Brownell, Amsterdam, NY, Country Magazine July/Aug.
1993 POSTED BY: Jim Bodle 8/93