Pecan Cornbread
Pecan Cornbread offers a moist, tender texture with a slightly sweet flavor, enriched by crunchy pecans and buttery notes. Perfect as a comforting side or snack, it pairs well with chili, stews, or enjoyed on its own for a satisfying treat. Its golden crust and hearty crumb make it a crowd-pleaser.
Ingredients
Instructions
- Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl; make a well in the center of the mixture.
- Set aside.
- In a separate bowl, combine half and half, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients, stirring just until moistened.
- Pour the batter into a well-greased loaf pan.
- Bake at 375°F for 45 to 50 minutes or until golden.
- Remove from the pan and serve immediately or cool on a wire rack.
Tips & Substitutions
For a nuttier flavor, consider toasting the pecans before adding them to the batter. If you're out of half and half, you can substitute with a mix of milk and cream or use buttermilk for a tangy twist. Adjust sugar levels based on your sweetness preference, especially if serving with rich dishes like Creamed Spinach.
Serving Suggestions
Pecan Cornbread is delicious served warm with butter or honey. It pairs beautifully with hearty soups or stews, making it a great companion to dishes like Louisville Cornbread or a festive meal. For a balanced brunch, serve it alongside a fresh salad or your favorite breakfast items.
Storage & Reheating
Store leftover Pecan 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, warm individual slices in a toaster oven or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Cornbread contains roughly 438 calories, with 6g protein, 50g carbohydrates, and 24g fat. It is a good source of iron (15% 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 1136mg per serving (49% 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 few hours in advance and store it in the refrigerator. Just make sure to stir it gently before pouring it into the pan, as some settling may occur. Alternatively, bake it ahead and reheat it when ready to serve.
What can I use instead of pecans?
If you don't have pecans, walnuts or almonds can be great substitutes. For nut-free options, consider adding seeds like sunflower or pumpkin seeds for a similar crunch without the allergens.
Is this recipe suitable for a gluten-free diet?
To make this cornbread gluten-free, substitute the unbleached flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients are certified gluten-free, particularly the baking powder, to maintain the integrity of the recipe.
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).