Total Time
40mins
Prep 15 mins
Cook 25 mins

This recipe come from Savannah's Bed and Breakfast Inn in Savannah, Georgia. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 400*F.
  2. In a medium bowl mix together dry ingredients.
  3. In another bowl, combine eggs, buttermilk, and melted butter.
  4. Add all at once to dry ingredients and stir until moistened.
  5. Pour into a greased 9" square baking pan.
  6. Bake for 20 to 25 minutes. Enjoy!
Most Helpful

5 5

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.

5 5

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.

5 5

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*