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Homemade 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!
Prep Time: 00:10
Cook Time: 00:25
3 tablespoons butter, melted
1 cup milk, room temperature
1 teaspoon white vinegar or lemon juice
1 cup flour, sifted (125g)
1 cup maseca / masa harina / corn flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 eggs 1/2 cup chopped pecans
4 tablespoons butter
1Preheat oven to 350 degrees.
2Add 1 teaspoon vinegar or lemon juice to 1 cup of milk and set aside for 5 minutes. Alternatively you can use buttermilk, but, really, who buys buttermilk regularly?
3Sift together flour, masa harina/maseca/corn flour, sugar, baking powder, baking soda and salt into a medium bowl.
4In a small bowl mix the milk/vinegar, 3 T melted butter, and 2 eggs.
5Add wet ingredients to dry ingredients and mix until just combined.
6Fold in chopped pecans.
7Add 4T of melted butter to a cast iron skillet and place in oven to melt.
8Once the butter is melted, remove the skillet from the oven and pour the batter over the butter. Spread out evenly but do not mix.
9Bake at 350 for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10Serve warm with pecan honey butter (optional).
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