Yield: 1 Servings
Measure | 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 \N | Eggs |
⅓ cup | Pure maple syrup |
¾ cup | Buttermilk |
½ cup | Chopped pecans |
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