Pecan Corn Bread
A moist, flavorful corn bread infused with pecans, perfect for breakfast, brunch, or as a side dish for hearty meals, offering a delightful crunch and sweetness.
Ingredients
Instructions
- Combine cornmeal, flour, sugar, baking powder, and salt in a bowl; set aside.
- Mix together half and half, melted cooled butter, and eggs in another bowl.
- Stir the liquid mixture and pecans into the cornmeal mixture until just combined.
- Pour the batter into a well-greased 9 x 5 x 3-inch loaf pan.
- Bake at 375°F (190°C) for 45 minutes or until a cake tester inserted into the middle comes out clean.
- Cool in the pan on a cooling rack for 10 minutes.
- Remove from the pan and cool completely before serving.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of half and half. If you want to reduce sugar, try using honey or maple syrup as a natural sweetener. Chopped walnuts can be used in place of pecans for a different texture and taste. Make sure not to overmix the batter to keep the cornbread light and fluffy.
Serving Suggestions
This pecan corn bread pairs beautifully with soups or stews, making it an excellent side for a cozy dinner. For a delightful breakfast, serve it warm with butter and honey or alongside a slice of Lemon Bread Pudding. You can also enjoy it with your favorite jam for a sweet treat.
Storage & Reheating
Store any leftover pecan corn bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Corn Bread contains roughly 448 calories, with 6g protein, 52g carbohydrates, and 24g fat. It is a good source of iron (16% of the Daily Value), calcium (13% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1143mg per serving (50% 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 use a different type of flour in this recipe?
Yes, you can substitute all-purpose flour with gluten-free flour if you need a gluten-free option. Just ensure the gluten-free blend includes xanthan gum, which helps with the texture of the bread.
What can I substitute for half and half?
You can use a mixture of equal parts milk and cream or simply use whole milk if you want a lighter version. For a dairy-free alternative, consider using almond milk or coconut milk combined with a little melted coconut oil.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top, and a toothpick inserted into the center comes out clean. If you notice it's browning too quickly, you can cover the top loosely with aluminum foil.
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).