Maple-Pecan Corn Bread: The Best Maple-Pecan Corn Bread Recipe from Cook'n

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	Maple-Pecan Corn Bread

Serves: 16

Print this Recipe

Yield: 1 loaf

Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out.

Shirley Brownell
Amsterdam, New York

   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
   1/3 cup pure maple syrup
   3/4 cup buttermilk
   1/2 cup chopped pecans
   Additional maple syrup, optional

Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, brown sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased 8-in. x 4-in. x 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.

© Copyright Reiman Publications, 1993-1997

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