Maple-Pecan Corn Bread

1 cup All-purpose flour
1 cup Yellow cornmeal
1 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
3 tbsp Butter or margarine, softened
2 tbsp Brown sugar
2 Eggs
1/3 cup Pure Maple syrup
3/4 cup Buttermilk
3/4 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 8 1/2-in. x 4 1/2-in. x 2 1/2-in. loaf pan. Bake at 350 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.