Pecan Corn Bread

This bread may sound quite unusual, but if you’re a fan of corn bread, you’ll enjoy this one. The pecans in this bread are an interesting addition along with the crunch of the cornmeal. I made it into a loaf, but you can also make it into muffins. It’s delicious with melted butter. We actually used it to make French toast with a fruit salad.

Ingredients:

• 11/2 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/3 cup sugar

• 1 Tablespoon baking powder

• 1 teaspoon salt

• 3/4 cup melted butter

• 2 eggs

• 1 1/2 cup half and half

• 1/2 cup sunflower seeds or pecans, chopped

Yields: 1 9-inch loaf

Prep Time: 10 minutes

Cook Time: 45-50 minutes

1. Preheat oven 375°F.

2. Mix dry ingredients.

3. Beat together half and half, eggs and butter.

4. Add the liquid to the dry ingredients and mix with a wooden spoon.

5. Add the nuts. Mix well and pour into a loaf pan.

6. Bake for 45-50 minutes until a cake tester comes out clean.