Maple Pecan Corn Breadbreads 1 cup all-purpose flour 1 cup yellow cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 tablespoon butter or margarine, softened 2 tablespoon brown sugar 2 eggs 1/3 cup maple syrup 3/4 cup buttermilk 1/2 cup chopped pecans Additional maple syrup (optional) 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" x 2 1/2" loaf pan. Bake at 350 degrees 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. SOURCE:*Shirley Brownell, Amsterdam, NY, Country Magazine July/Aug. 1993 POSTED BY: Jim Bodle 8/93 |
