Recipe - Maple Pecan Corn Bread

1 cup Allpurpose flour
1 cup Yellow cornmeal
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
3 tablespoon Butter or margarine,
softened
2 tablespoon Brown sugar
2 Eggs
1/3 cup Maple syrup
Three fourths cup Buttermilk
One half cup Chopped pecans

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 3540 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