Get ready to transform your ordinary breakfast or side dish into an extraordinary culinary experience! This Maple Pecan Corn Bread isn't just a recipe—it's a warm, golden slice of pure comfort that combines the rustic charm of traditional cornbread with the luxurious sweetness of maple and the rich, nutty crunch of pecans. Imagine pulling a perfectly baked, golden-brown corn bread out of the oven, its aroma filling your kitchen with an irresistible blend of sweet maple and toasted pecans that will make everyone's mouth water instantly.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray to ensure the corn bread doesn't stick.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, brown sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the wet ingredients: milk, maple syrup, and melted butter until thoroughly combined and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and mix with a spatula until just combined. Be careful not to overmix, as this can make the corn bread tough.
- Fold in the chopped pecans, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle a few additional pecans on top for decoration if desired.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes. This allows the corn bread to set and makes it easier to slice.
- For the maple butter, soften 1/4 cup unsalted butter and mix with 2 tablespoons of maple syrup until smooth and creamy.
- Slice the corn bread into 8 equal pieces and serve warm with the maple butter on the side.
Tips
- Don't overmix the batter! Mix just until ingredients are combined to keep the corn bread tender and light.
- Use room temperature milk and eggs for more even mixing and better texture.
- For extra richness, consider using buttermilk instead of regular milk.
- Toast the pecans lightly before adding them to enhance their nutty flavor.
- Check the corn bread a few minutes early to prevent over-browning—every oven is slightly different.
- Let the corn bread rest for 10 minutes after baking to help it set and make slicing easier.
- Store any leftovers in an airtight container and warm slightly before serving for the best taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 30mg
