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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love cornbread; posting for future use. Ingredients:
1 cup flour |
1 cup yellow cornmeal |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
3 tablespoons butter, room temperature |
2 tablespoons brown sugar, packed |
2 eggs |
1/3 cup maple syrup |
3/4 cup buttermilk |
1/2 cup pecans, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Combine flour, cornmeal, baking powder, baking soda, and salt; set aside.
3. In another bowl combine butter, sugar and eggs; mix well.
4. Add maple syrup and buttermilk.
5. Stir in dry ingredients just until moistened.
6. Stir in pecans.
7. Pour into greased 8x4 inch loaf pan.
8. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
9. Cool for 10 minutes in pan and serve with maple syrup if desired.
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