Maple pecan corn bread
6 Servings
Ingredients
| Quantity | 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 |
Directions
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