Pecan Cornbread Recipe
Pecan Cornbread
Pecan Cornbread
Homemade cornbread is easy and delicious with a much better texture and depth of flavor than boxed cornbreads. It also comes together rather quickly. Pecans add a nuttiness that enhances the flavor so much it'll surprise you!
ingredients:
¼ cup vegetable oil
1 cup buttermilk, room temperature (or 1 cup milk with 1 tsp white vinegar)
3 tablespoons honey
1 cup all-purpose flour
1 cup masa harina
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs
1 cup chopped pecans
4 tablespoons of butter
Pecans halves, for garnish
instructions:
Preheat the oven to 400 degrees.
Sift together flour, masa harina, sugar, baking powder, baking soda and salt in a medium bowl.
In a small bowl, mix buttermilk, vegetable oil, honey and eggs.
Add the wet ingredients to the dry ingredients and mix until just incorporated. Fold in chopped pecans then allow the mixture to rest for 5 minutes.
Add 4 tablespoons of butter to a cast iron skillet or dutch oven and place in the preheated oven to melt.
Once the butter is completely melted, remove skillet from oven and pour in cornbread batter. Spread evenly. Optionally, top with pecan halves.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Great Buffalo Pecan Cornbread with Pecan Honey Butter
I had always used Jiffy corn muffin mix to make cornbread. I've never really been a fan of cornbread that have actual chunks of corn in them. But one day I made chili and I didn't have a box of jiffy so I thought I'd give cornbread a shot. I also didn't have any corn flour but I did have Masa Harina so I did a half and half mixture of Masa Harina and all-purpose flour. It turned out delicious. I made it several more times and then one day I realized that there was only one thing that could possibly make it better: pecans.
If you like the convenience of boxed cornbread, just pre-make several ziplock bags or storage containers of the dry ingredients (label them so you'll remember that it's cornbread mix) and it'll keep for about 3 months. Then when you're ready to make it, just combine the wet ingredients the day-of, then mix it with one container of your dry ingredients. There. Cornbread in a "Jiffy" ;)