- 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, 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. 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. Yield: 1 loaf.
Reviews forMaple-Pecan Cornbread
"LOVED IT! This is delicious. I don't care for the taste of buttermilk in my cornbread, so I used 1/2 cup milk and 1/4 cup buttermilk."
"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."
"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!"