1 c All-purpose Gold Medal 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 Pure maple syrup
3/4 c Buttermilk
1/2 c Chopped pecans
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″ loaf pan. Bake 350 degrees F for 35 to
40 minutes or until bread tests done with a toothpick. Cool for 10 minutes
in pan. Serve warm with syrup, if desired. Also very good cool. Yield: 1
loaf
Yields
1 Servings