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
Yields
6 Servings