Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3 tablespoons butter, softened
- 2 tablespoons firmly packed brown sugar
- 1/2 cup buttermilk
- 1/4 cup pure maple syrup
- 1 teaspoon maple flavoring
- 3/4 cup chopped pecans, toasted
- Maple cream
Directions:
- Heat oven to 350°F. Grease 8-inch square baking pan; set aside
- Combine cornmeal, flour, baking powder, baking soda and salt in bowl; set aside
- Combine eggs, 3 tablespoons butter and brown sugar in another bowl
- Beat at medium speed until well mixed. Add buttermilk, 1/4 cup maple syrup and 1 teaspoon maple flavoring
- Continue beating until well mixed. Add flour mixture. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans
- Spoon into prepared pan
- Bake 25-30 minutes or until toothpick inserted in center comes out clean
- Serve pure maple cream with warm cornbread