Pecan Corn Bread

Updated: May 22

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.



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