Prep 15 mins
Cook 25 mins
This recipe come from Savannah's Bed and Breakfast Inn in Savannah, Georgia. Enjoy!
- 2⁄3 cup flour
- 2⁄3 cup ground pecans
- 2⁄3 cup yellow cornmeal
- 1⁄2 cup sugar
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 eggs, beaten
- 1⁄2 cup buttermilk
- 1⁄3 cup butter, melted
- Preheat oven to 400*F.
- In a medium bowl mix together dry ingredients.
- In another bowl, combine eggs, buttermilk, and melted butter.
- Add all at once to dry ingredients and stir until moistened.
- Pour into a greased 9" square baking pan.
- Bake for 20 to 25 minutes. Enjoy!
This has a delicious flavor and is a high rising cornbread although it is a little on the dry side-nothing that the Thanksgiving gravy, cranberry sauce, honey, butter or all in combination couldn't correct. Enjoyed by all for Thanksgiving. Reviewed for Veg Tag/November.
Sharon, this is such a great cornbread recipe!!!! The pecans add a wonderful deep nutty flavour and great texture to the bread making it very special!
I loved the denseness of the bread, which was perfect for spreading some honey or jam onto the bread and not too heavy.
I made 1/4 of the recipe just for myself and ended up with 3 big muffins. They were gone in no time. :)
Next time I will follow PaulaG's lead and reduce the sugar by half, too as I found the bread a little too sweet.
All in all a wonderful treat, that I will certainly make again and again!
THANK YOU SO MUCH for sharing it with us!
Made and reviewed for Aussie/NZ Recipe Swap #44 September 2010.
Cornbread is a favorite in my house and this easily gets a very high rating. The pecans were finely ground and added an interesting texture and color to the finished product. The bread was baked in a cast iron skillet and produced a crisp crust just like we like it. The sugar was reduced by half and was perfect for our tastes. Something I will make again. Made for *Aussie Swap 24*