Maple-pecan Cornbread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose Gold Medal flour,
1 cup: Yellow cornmeal,
1 tsp: Baking powder,
1 tsp: Baking soda,
1 tsp: Salt,
3 tbsp: Butter or margarine, softened
2 tbsp: Brown sugar,
2: Eggs,
1/3 cup: Pure maple syrup,
3/4 cup: Buttermilk,
1/2 cup: Chopped pecans,
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 1/2 X 4 1/2" loaf pan. Bake 350 degrees F for 35 to
40 minutes or until bread tests done with a toothpick. Cool for 10 minutes
in pan. Serve warm with syrup, if desired. Also very good cool. Yield: 1
loaf
Posted to brand-name-recipes by Geo & Donna on
Mar 29, 1998
Source from luhu.jp
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 1/2 X 4 1/2" loaf pan. Bake 350 degrees F for 35 to
40 minutes or until bread tests done with a toothpick. Cool for 10 minutes
in pan. Serve warm with syrup, if desired. Also very good cool. Yield: 1
loaf
Posted to brand-name-recipes by Geo & Donna
Mar 29, 1998
Source from luhu.jp
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