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Sweet Corn-Pecan Bread
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Prep Time:
20 minutes
20 minutes
Total Time:
3 hours 5 minutes
3 hours 5 minutes
Try this delicious nutty cornbread recipe made with Gold Medal® all-purpose flour - a lightly sweetened and perfect side dish for any meal!
Ingredients:
- 1 can (14.75 ounces) cream-style corn, undrained
- 2 cups Gold Medal™ all-purpose flour
- 1/2 cup cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup chopped pecans
Instructions:
- Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan generously with shortening or cooking spray. In a large bowl, use an electric mixer to beat butter and sugar until fluffy. Add eggs and corn, mix well. Add flour, cornmeal, baking powder, and salt, mixing just until blended and scraping the bowl once. Stir in pecans, then pour the batter into the pan.
- Bake for 1 to 1 hour 15 minutes until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 30 minutes, then transfer to a wire rack to completely cool for about 45 minutes before slicing.
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