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.
Servings: 9
Calories: 512kcal
Ingredients
- 1 ¾ cups yellow cornmeal
- 1 ½ cups all-purpose flour
- 4 ½ teaspoons baking powder
- ½ teaspoon salt
- 2/3 cup unsalted butter melted
- 1/3 cup light brown sugar packed
- 1/3 cup maple syrup
- 3 large eggs
- 1 2/3 cups buttermilk
- 1 cup chopped pecans
Instructions
- Preheat the oven to 400 degrees F and grease a 9x9-inch baking dish. Line the bottom and sides of the dish with parchment paper.
- In a large bowl, combine the cornmeal, flour, baking powder, and salt.
- In a small bowl, whisk together the butter, brown sugar, maple syrup, and eggs.
- Add the wet to the dry mixture and stir to combine.
- Add the buttermilk and mix until well combined.
- Stir in the pecans.
- Spread the mixture evenly into the prepared baking dish.
- Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool until ready to serve.
- Serve warm with softened butter and more maple syrup.
Notes
- The toppings are not included in the nutritional value.
- 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 9x9-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.
Nutrition
Calories: 512kcal | Carbohydrates: 59g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 312mg | Potassium: 495mg | Fiber: 5g | Sugar: 18g | Vitamin A: 580IU | Vitamin C: 0.1mg | Calcium: 183mg | Iron: 3mg