Maple Pecan Corn Bread
Maple Pecan Corn Bread is a delightful blend of sweet maple syrup and crunchy pecans, creating a moist and flavorful loaf that's perfect for breakfast or as a side dish. This recipe is ideal for those who enjoy comforting baked goods with a touch of sweetness and nutty richness.
Ingredients
Instructions
- Combine flour, corn meal, baking powder, soda, and salt in a bowl.
- Set aside.
- In a mixing bowl, combine margarine, brown sugar, and eggs; mix well.
- Add maple syrup and buttermilk to the mixture.
- Stir in the dry ingredients just until moistened.
- Fold in the chopped pecans.
- Pour the batter into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Bake in a preheated oven at 350° for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of maple syrup or substituting honey. If you want a gluten-free version, use a gluten-free all-purpose flour mix. You can also replace chopped pecans with walnuts or sunflower seeds for a different texture and flavor profile. Make sure not to overmix the batter to maintain a light and fluffy texture.
Serving Suggestions
Maple Pecan Corn Bread is delicious on its own or slathered with butter. It pairs beautifully with soups and stews, making it a perfect side for hearty dishes like Broccoli Bake. For breakfast, serve it with a drizzle of additional maple syrup or alongside fresh fruit. It also makes a great addition to a brunch spread with dishes like Old Fashioned Popovers.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 20 seconds or toast them in a skillet for added crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Pecan Corn Bread contains roughly 195 calories, with 2g protein, 14g carbohydrates, and 15g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1230mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and refrigerate it. Just remember to let it sit at room temperature for about 30 minutes before baking. This helps in achieving the best texture. Alternatively, you can bake it ahead and reheat it when ready to serve.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can make a substitute by combining 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles slightly. This mimic the acidity and thickness of buttermilk, ensuring your cornbread remains moist and flavorful.
Can I freeze Maple Pecan Corn Bread?
Absolutely! Wrap the cooled cornbread tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight or take it out and let it sit at room temperature for a few hours before enjoying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).