Maple-Pecan Corn Bread Recipe
Maple-Pecan Corn Bread Recipe photo by Taste of Home

Maple-Pecan Corn Bread Recipe

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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. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES:16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES: 16 servings


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/3 cup maple syrup
  • 3 tablespoons butter, melted
  • 1/2 cup chopped pecans
  • Additional maple syrup, optional

Nutritional Facts

1 serving (1 slice) equals 142 calories, 6 g fat (2 g saturated fat), 33 mg cholesterol, 294 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans.
  2. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool. Yield: 1 loaf (16 slices).
Originally published as Maple-Pecan Corn Bread in Country August/September 1993, p47

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Reviewed Jun. 4, 2014

"e enjoy thid corn bread. Being someone with **Type I Diabetes** I find it difficult finding recipes with *few* carbs, however, this recipe with only 20 carbs ~ 15 grams = 1 carb comes close. Thank you for sharing!! J."

Reviewed Oct. 31, 2012

"I actually didn't make this yet; a co-worker did at a pot luck of ours, and I had to have the recipe! I can't wait to make it for my family!"

Reviewed Mar. 21, 2012

"The addition of maple syrup and pecans in this corn bread make it so special! Being from the deep south I love corn bread and this one is a keeper. It's bakes up and comes out of the pan as a pretty loaf."

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