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

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