Maple-Pecan Cornbread Recipe

5 4 4
Maple-Pecan Cornbread Recipe
Maple-Pecan Cornbread Recipe photo by Taste of Home
Publisher Photo

Maple-Pecan Cornbread Recipe

Read Reviews
5 4 4
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Maple-Pecan Corn Bread in Country August/September 1993, p47

Nutritional Facts

1 slice: 142 calories, 6g fat (2g saturated fat), 33mg cholesterol, 294mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
Originally published as Maple-Pecan Corn Bread in Country August/September 1993, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMaple-Pecan Cornbread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mrsjulieruch User ID: 8986432 260398
Reviewed Jan. 28, 2017

"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."

MY REVIEW
Joscy User ID: 2694585 13501
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."

MY REVIEW
tommypoo User ID: 1263135 50720
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!"

MY REVIEW
2124arizona User ID: 845443 34988
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."

Loading Image