Maple-Pecan Corn Bread Recipe
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.
- 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
- 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).
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.
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