Serves: 16
Total Calories: 128
Combine flour, cornmeal, baking powder, baking soda and salt set aside. In a mixing bowl, combine butter, brown 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. x 2-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.
© Copyright Reiman Publications, 1993-1997
This Maple-Pecan Corn Bread recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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