Recipe - Maple-Corn Coffee Cake

One half cup Butter, softened
1 cup Sugar
3 Eggs
1 teaspoon Vanilla
One half cup Yellow cornmeal
1 One half cup Flour
2 teaspoon Baking soda
One half teaspoon Salt
2/3 cup Buttermilk
1 cup Pecans, finely chopped
Three fourths cup Maple syrup

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 13inch by 9inch
baking pan. Bake in a preheated 350degree 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 CHILEHEADS DIGEST
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