Maple pecan corn bread

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 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

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