| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose Gold Medal 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 | Pure maple syrup |
| 3/4 | c | Buttermilk |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
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" loaf pan. Bake 350 degrees F for 35 to 40 minutes or until bread tests done with a toothpick. Cool for 10 minutes in pan. Serve warm with syrup, if desired. Also very good cool. Yield: 1 loaf Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on Mar 29, 1998
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