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
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
Yields
6 Servings