Maple Pecan Cornbread Recipes

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MAPLE PECAN CORNBREAD



Maple Pecan Cornbread image

Make and share this Maple Pecan Cornbread recipe from Food.com.

Provided by AZPARZYCH

Categories     < 60 Mins

Time 50m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

1 cup flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons butter, room temperature
2 tablespoons brown sugar, packed
2 eggs
1/3 cup maple syrup
3/4 cup buttermilk
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Combine flour, cornmeal, baking powder, baking soda, and salt; set aside.
  • In another bowl combine butter, sugar and eggs; mix well.
  • Add maple syrup and buttermilk.
  • Stir in dry ingredients just until moistened.
  • Stir in pecans.
  • Pour into greased 8x4 inch loaf pan.
  • Bake 35-40 minutes or until toothpick inserted in center comes out clean.
  • Cool for 10 minutes in pan and serve with maple syrup if desired.

Nutrition Facts : Calories 273.2, Fat 11.4, SaturatedFat 3.8, Cholesterol 65.2, Sodium 573.9, Carbohydrate 38.3, Fiber 2.2, Sugar 12.9, Protein 5.9

MAPLE-PECAN CORNBREAD



Maple-Pecan Cornbread image

Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup buttermilk
1/3 cup maple syrup
3 tablespoons butter, melted
1/2 cup chopped pecans
Additional maple syrup, optional

Steps:

  • In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.

Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY CORNBREAD WITH MAPLE BUTTERCREAM



Blueberry Cornbread with Maple Buttercream image

Liz Hall shows up at every get-together - dinners, birthday parties, holidays - with a cake. The cornbread competition was no exception: She tweaked a traditional recipe and made it more of a dessert. Her blueberry cornbread cake topped with maple buttercream took first place in the nontraditional category. Now, whenever there's a party, she says, "everyone always asks me to bring the award-winning cornbread."

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 18

4 tablespoons unsalted butter, melted and cooled slightly, plus more for the baking dish
2 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 stick unsalted butter, at room temperature
3 1/2 to 3 3/4 cups confectioners' sugar
3 tablespoons whole milk
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 to 1 teaspoon ground nutmeg

Steps:

  • Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Whisk the eggs, buttermilk, vanilla and melted butter in a bowl. In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt.
  • Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated. Gently fold the blueberries into the batter. Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a rack and let cool completely before frosting.
  • Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy. Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth. Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste. Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency. Spread on the cornbread.

MAPLE PECAN SHORTBREAD



Maple Pecan Shortbread image

A delicious spin on classic shortbread cookies - these are light and buttery with the crunch of pecans and the hint of maple. They make the perfect holiday dessert treat for gift-giving.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 40

Number Of Ingredients 9

1 cup butter or margarine, softened
3/4 cup maple sugar or granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups Gold Medal™ all-purpose flour
1 cup finely chopped pecans, toasted
1/4 cup coarse sugar
40 pecan halves, if desired
3 tablespoons real maple syrup

Steps:

  • In large bowl, beat butter, 1/2 cup of the maple sugar, the vanilla and salt with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, gradually add flour, beating just until blended. Stir in chopped pecans.
  • Shape dough into 11x2-inch log. Mix remaining 1/4 cup maple sugar and coarse sugar; roll dough log in sugar mixture, pressing lightly to coat. Wrap in plastic wrap; refrigerate 2 hours or until firm.
  • Heat oven to 350°F. Unwrap dough; cut into 40 (1/4-inch) slices. On ungreased cookie sheets, place slices 1 inch apart. Top each slice with pecan half.
  • Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from pans to cooling racks to cool completely. Brush cookies with maple syrup. Let stand until dry.

Nutrition Facts : Calories 160, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg

MAPLE PECAN CARAMEL CORN



Maple Pecan Caramel Corn image

Made from a combination of maple syrup and brown sugar, the rich, buttery caramel on this popcorn has a brittle, candy-like crunch that's heightened by plenty of toasted pecans added alongside. (Cracker Jack fans can substitute roasted, salted peanuts.) A small amount of baking soda keeps the caramel from becoming sticky, but note that you'll need an instant-read thermometer to yield the best result. If you'd rather use an air popper to prepare your popcorn, you can - just skip Step 2. The caramel corn will keep in an airtight container for at least a week.

Provided by Melissa Clark

Categories     snack, candies, dessert

Time 1h

Yield About 12 cups

Number Of Ingredients 9

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

  • Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.
  • In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.
  • Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.
  • In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)
  • Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You'll know it's done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it's crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

MAPLE CORNBREAD



Maple Cornbread image

This is a delicious corn bread with a subtle taste of maple syrup. I made them once, then lost the recipe. I was so disappointed, that i searched high and low until i found it again. My family was extremely happy!!

Provided by smile_angel_here

Categories     Quick Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt.
  • In another bowl, beat egg; add milk, syrup and oil.
  • Stir into dry ingredients just until moistened.
  • Pour into a greased 9-in.square baking pan.
  • Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack for 10 minutes.
  • Cut into squares.
  • Serve warm.

MAPLE PECAN SHORTBREAD SQUARES



Maple Pecan Shortbread Squares image

These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.

Provided by Tracey Lafave Kessler

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h15m

Yield 16

Number Of Ingredients 7

1 cup all-purpose flour
⅓ cup packed brown sugar
½ cup softened butter
1 egg
⅓ cup packed brown sugar
3 tablespoons pure maple syrup
½ cup chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
  • Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g

MAPLE PECAN BREAD



Maple Pecan Bread image

Slice into a moist and mapley quick bread that's prepped for the oven in minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 20

Number Of Ingredients 13

2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1 cup half-and-half
1 teaspoon maple flavor
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup chopped pecans, if desired
1/2 cup powdered sugar
2 to 3 teaspoons half-and-half or milk
1 teaspoon maple flavor
2 tablespoons chopped pecans, if desired

Steps:

  • Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
  • In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
  • In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
  • Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 11 g, TransFat 0 g

MAPLE-PECAN SHORTBREAD



Maple-Pecan Shortbread image

Sugary, nutty shortbread is a sure sign of the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 11

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour, (not self-rising)
1/2 teaspoon salt
3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/4 teaspoon pure maple extract
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside. Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
  • On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
  • Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.

MAPLE-PECAN BRITTLE



Maple-Pecan Brittle image

A unique twist on peanut brittle. I mixed the seasonal flavors of maple and pecans and it turned out beautifully. The brittle has a slightly buttery taste to it from the nuts and a warmth from the maple.

Provided by foolwithflour

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 8

2 cups white sugar
½ cup corn syrup
½ cup pure maple syrup
½ cup water
1 teaspoon salt
12 ounces chopped pecans
¼ cup margarine, softened
2 teaspoons baking soda

Steps:

  • Line a baking sheet with parchment paper or spray with cooking spray.
  • Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture.
  • Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
  • Quickly removing pot from heat and stir in margarine and baking soda until well mixed. Pour mixture onto the prepared baking sheet and spread out with a spatula. Allow to cool until hardened, about 30 minutes. Break into pieces.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 18.8 g, Fat 8 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 152.4 mg, Sugar 15.3 g

MAPLE CORN BREAD



Maple Corn Bread image

Categories     Bread     Milk/Cream     Egg     Bake     Cornmeal     Fall     Maple Syrup     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 8

2 1/3 cups yellow cornmeal
1 cup all purpose flour
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 1/3 cups buttermilk
4 large eggs
3/4 cup pure maple syrup

Steps:

  • Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
  • Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

PECAN CORNBREAD DRESSING



Pecan Cornbread Dressing image

Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h5m

Number Of Ingredients 10

1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Classic Buttermilk Cornbread
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated

Steps:

  • Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
  • To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
  • If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.

Nutrition Facts : Calories 487 g, Fat 30 g, Fiber 3 g, Protein 12 g

MAPLE CORNBREAD



Maple Cornbread image

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

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From therecipes.info


CORNBREAD RECIPES | BBC GOOD FOOD
Polenta-crusted chicken with cornbread. 5 ratings. Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. …
From bbcgoodfood.com


SWEET MAPLE CORNBREAD (MADE WITH CAKE MIX) - PLAIN CHICKEN
2021-06-01 Preheat oven to 350ºF. Grease a 9×13-inch pan. Mix together cake mix, cornbread mix, eggs, oil, water and maple syrup with a hand-held mixer. Pour the batter into the prepared pan. Bake approximately 35 to 40 minutes.
From plainchicken.com


MAPLE PECAN PIE (WITHOUT CORN SYRUP) - SALLY'S BAKING ADDICTION
2018-10-30 Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer. Print.
From sallysbakingaddiction.com


MAPLE PECAN CORNBREAD - THOMPSON'S SUGAR SHACK
Explore some of our best Maple Pecan Cornbread Maple Syrup recipes. Pure New York Maple Syrup All natural, no preservatives, no additives, fat free, gluten free.
From thompsonsugarshack.com


MAPLE-CINNAMON-PECAN PULL-APARTS RECIPE - PILLSBURY.COM
2021-04-26 1. Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing. 2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to …
From pillsbury.com


MAPLE BACON CORNBREAD - CAN'T STAY OUT OF THE KITCHEN
2017-09-29 Instructions. Cook bacon until crisp. Crumble into small pieces. Set aside. Mix all other ingredients until well blended. Stir in bacon. Pour into a greased 9x9” or 8x12” glass baking dish and bake at 425° for 20-25 minutes. Recipe Notes. NOTE: To make soured milk (buttermilk): measure ½ cup milk into a measuring cup.
From cantstayoutofthekitchen.com


PECAN CORNBREAD COBBLER - SOUTH YOUR MOUTH
2018-03-12 Swirl oil or grease over the insides of the skillet. Return skillet to oven. Cornbread Cobbler: Combine egg, melted butter, cornmeal and pecans in a bowl then mix until just combined. Remove hot skillet from oven then immediately pour batter into hot skillet. Spread batter evenly over the bottom of the skillet.
From southyourmouth.com


MAPLE CANDIED PECANS - GIMME SOME OVEN
2018-12-17 Maple-Sweetened Candied Pecan Ingredients: To make this naturally-sweetened candied pecans recipe, you will need: Raw pecan halves: Or this recipe works well with everything from almonds to walnuts, pistachios, cashews, peanuts, or any other favorite nuts as well. Maple syrup: 100% real maple syrup is the way to go here.(Barclay’s uncle gave us this …
From gimmesomeoven.com


MAPLE AND WALNUT CORNBREAD RECIPE - SERIOUS EATS
2020-04-13 In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, syrup, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in walnuts.
From seriouseats.com


MAPLE CORN BREAD RECIPE | REAL SIMPLE
Instructions Checklist. Step 1. Heat oven to 425° F. Butter a 9-by-13-inch baking pan. Advertisement. Step 2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the ...
From realsimple.com


PEACHY PECAN CORN BREAD RECIPE - DELISH.COM
2009-02-09 Directions. Preheat oven to 400 degrees F. Grease 8" by 8" metal baking pan. Drain peaches, reserving 1/3 cup juice. Chop peaches. In large …
From delish.com


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