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Maple-Pecan Cornbread

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
    1 loaf (16 slices)


  • 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 large eggs, room temperature
  • 3/4 cup buttermilk
  • 1/3 cup maple syrup
  • 3 tablespoons butter, melted
  • 1/2 cup chopped pecans
  • Additional maple syrup, optional


  • 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.
  • Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 slice: 142 calories, 6g fat (2g saturated fat), 33mg cholesterol, 294mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 3g protein.

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Average Rating:
  • mrsjulieruch
    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.

  • Joscy
    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.

  • KitchenQueen60
    Nov 11, 2012

    No comment left

  • tommypoo
    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!

  • 2124arizona
    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.