Pecan Cornbread

With a sweet and nutty twist, this Pecan Cornbread is a hit! Easy to throw together, great for breakfast, dessert or even for a dinnertime side.

I’m a huge cornbread lover. I’ve had sweet tasting ones and savory ones. I don’t really have a preference on either.

This Pecan Cornbread is one of my favorites though. With sweetness, pecans and maple syrup. You really couldn’t as for a better sweet version.

We love to eat this for breakfast or dessert, but it also makes a great side dish to your dinnertime menu.

There is no right or wrong time to eat this Pecan Cornbread. It is just one of those things that I want all the time.

It is super easy to throw together, with on hand ingredients and comes together in no time.

If you are a fan of sweet cornbread recipes, then you cannot go wrong with this Pecan Cornbread.

Some of my other favorite bread sides that we have on our site include: Pancake Bread, Copycat Raising Cane’s Bread and Sweet Potato Dinner Rolls.

WHY THIS RECIPE WORKS:

• With the pecans and maple syrup you really have a great contrast in flavor and texture.
• This is great for breakfast or dessert, but I also believe as a side dish as well.
• Ready in about 45 minutes this is super easy to throw together.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Yellow cornmeal
All-purpose flour
Baking powder
Salt
Unsalted butter
Light brown sugar
Maple syrup
Eggs
Buttermilk
Pecans

HOW TO MAKE PECAN CORNBREAD, STEP BY STEP:

1. Preheat the oven to 400 degrees F and grease a 9×9-inch baking dish. Line the bottom and sides of the dish with parchment paper.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a small bowl, whisk together the butter, brown sugar, maple syrup, and eggs.
4. Add the wet to the dry mixture and stir to combine.
5. Add the buttermilk and mix until well combined.
6. Stir in the pecans.
7. Spread the mixture evenly into the prepared baking dish.
8. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
9. Remove from oven and let cool until ready to serve.
10. Serve warm with softened butter and more maple syrup.

I DON’T HAVE MAPLE SYRUP, WHAT CAN I USE?

While the maple syrup really adds to the flavor of this recipe not everyone has it on hand at all times.

You can swap out the maple syrup with honey or corn syrup.

CAN I MAKE THESE THINNER SLICES?

This makes a nice, thick cornbread, but you can also use this recipe to make two 9×9-inch pans of about half the thickness.

Just keep in mind that the bake time will vary, so keep your eye on them so they do not burn.

WHAT IF I DON’T HAVE BUTTERMILK?

If you don’t have buttermilk it is super easy to make your own at home. For this recipe you will take 1 2/3 cup regular milk and place it in a liquid measuring cup.

Add in 1 2/3 Tablespoon on white vinegar, stir and let it sit for roughly 5 minutes. Stir again and then add into your recipe.

If you do not want to make your own buttermilk then try to use the highest fat milk you have like whole milk.

WHY IS MY CORNBREAD DRY?

This is one of those recipes that you want to keep your eye on and not over bake, this will make your bread dry.

Check between 25-30 minutes and once a toothpick comes out clean remove from the oven.

HOW TO STORE:

This can be stored at room temperature in an airtight container or bag for up to 3 days.

You can also freeze this recipe. Place in a freezer bag or container where it will keep up to 3 months.

To defrost, remove to the countertop until thawed. You can heat it up in the microwave if you’d like.

TIPS AND TRICKS:

• Make sure to not over bake this or it will be dry.
• Honey or corn syrup can be used in place of the maple syrup.
• This can be frozen, see above on how to do that.
• I like to serve it with softened salted butter and more maple syrup.
• This makes a nice, thick cornbread, but you can also use this recipe to make two 9×9-inch pans of about half the thickness. Just keep in mind that the bake time will vary.
• Make you own buttermilk (directions above) or substitute with a high fat milk.

When it comes to a tasty treat that really is good any time of the day, this Pecan Cornbread is the way to go.

If you like this recipe you might also like:

• Cornbread Muffins
• White Bread
• Cinnamon Swirl Bread
• Hoe Cakes

If you’ve tried this PECAN CORNBREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!