Maple Pecan Corn Bread

Maple Pecan Corn Bread

Imagine sinking your teeth into a slice of warm, golden corn bread that's not just ordinary, but extraordinary! This Maple Pecan Corn Bread is a game-changing twist on the classic Southern staple that will transform your entire baking experience. Packed with the rich, nutty flavor of pecans and sweetened with luxurious maple syrup, this recipe is about to become your new obsession. Whether you're looking for a show-stopping side dish or a decadent breakfast treat, this corn bread promises to elevate your culinary skills and impress everyone at the table.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 pan

Ingredients

  1. 1 cup cornmeal
  2. 1 cup all-purpose flour
  3. 1/4 cup sugar
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 cup milk
  7. 1/4 cup maple syrup
  8. 1/4 cup melted butter
  9. 1/2 cup chopped pecans
  10. 2 large eggs

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined and free of lumps.
  3. In a separate bowl, whisk together 1 cup of milk, 1/4 cup of maple syrup, and 1/4 cup of melted butter until the mixture is smooth. Make sure the melted butter has cooled slightly before adding to avoid cooking the eggs.
  4. Crack 2 large eggs into the milk mixture and whisk until fully incorporated.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
  6. Fold in 1/2 cup of chopped pecans, ensuring they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  10. Slice the Maple Pecan Corn Bread into squares and serve warm or at room temperature. Enjoy it as a delicious side dish or a sweet treat!

Tips

  1. Use room temperature ingredients to ensure smooth mixing and even baking.
  2. Don't overmix the batter - a few lumps are perfectly fine and will help keep the corn bread tender.
  3. Toast the pecans lightly before adding them to enhance their nutty flavor.
  4. Check doneness with the toothpick method - it should come out clean with just a few moist crumbs.
  5. Let the corn bread rest for 10 minutes after baking to help it set and make cutting easier.
  6. For extra moisture, brush the top with additional maple syrup right after baking.
  7. Store in an airtight container and reheat briefly in the oven to maintain its fresh-baked texture.

Nutrition Facts

Calories: 280kcal

Carbohydrates: 35g

Protein: 6g

Fat: 14g

Saturated Fat: 6g

Cholesterol: 65mg

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