MAPLE-PECAN CORNBREAD
1 cup flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons butter, room temperature
2 tablespoons packed brown sugar
2 eggs
1/3 cup maple syrup (plus more for serving, if desired)
3/4 cup buttermilk
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan
Combine flour, cornmeal, baking powder, baking soda and salt; set aside.
In another bowl, combine butter, sugar and eggs; mix well. Add 1/3 cup syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into prepared pan.
Bake in preheated oven for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan.
Serve warm with extra syrup, if desired, or allow to cool.
Makes 8 servings
Source: Country magazine
1 cup flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons butter, room temperature
2 tablespoons packed brown sugar
2 eggs
1/3 cup maple syrup (plus more for serving, if desired)
3/4 cup buttermilk
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan
Combine flour, cornmeal, baking powder, baking soda and salt; set aside.
In another bowl, combine butter, sugar and eggs; mix well. Add 1/3 cup syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into prepared pan.
Bake in preheated oven for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan.
Serve warm with extra syrup, if desired, or allow to cool.
Makes 8 servings
Source: Country magazine
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