| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Quick bread |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
t |
Vanilla |
| 1/2 |
c |
Yellow cornmeal |
| 1 1/2 |
c |
Flour |
| 2 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 2/3 |
c |
Buttermilk |
| 1 |
c |
Pecans, finely chopped |
| 3/4 |
c |
Maple syrup |
INSTRUCTIONS
With an electric mixer, cream the butter and sugar together until pale
and fluffy. Add the eggs one at a time, beating well after each
addition. Stir in the vanilla. Combine the cornmeal, flour, baking
soda and salt, mixing well. Add the flour mixture to the butter
mixture in thirds, alternating with the buttermilk, mixing well after
each addition. Stir in the chopped nuts and mix well. Spread the
batter evenly in a greased 13-inch by 9-inch baking pan. Bake in a
pre-heated 350-degree oven for 30 minutes until firm and lightly
browned. Remove from the oven and pour the maple syrup evenly over the
top of the cake. Return to the oven and bake another 5 minutes. Remove
from oven and let cool completely before serving. NOTES : Lasts 3 days
under refrigeration. Also freezes well. From "BLUE CORN AND
CHOCOLATE" Recipe by: Elisabeth Rozin Posted to CHILE-HEADS DIGEST V3
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