| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Quick bread, Breakfast |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Yellow cornmeal |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
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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