| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 3 |
tb |
Butter or margarine, softened |
| 2 |
tb |
Brown sugar |
| 2 |
|
Eggs |
| 1/3 |
c |
Maple syrup |
| 3/4 |
c |
Buttermilk |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Additional maple syrup (optional)
Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In
a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and
buttermilk. Stir in dry ingredients just until moistened. Stir in pecans.
Pour into a greased 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Bake at 350 degrees
for 35-40 minutes or until bread tests done. Cool for 10 minutes in pan.
Serve warm with syrup if desired or allow to cool. Yield: 1 loaf.
SOURCE:*Shirley Brownell, Amsterdam, NY, Country Magazine July/Aug. 1993
POSTED BY: Jim Bodle 8/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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