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Pecan Cornbread
Posted on February 27, 2017 at 1:19 PM
Southern twist on classic cornbread.
Bake Bread Comfort Food Cook-Ahead Easy Fall Fast Fourth of July Freezable Gameday Healthy Hot Kid Favorite Less Than 1 Hour Light Low Budget No Shellfish Picnic Re-heatable Savory Skillet Southern Spring Summer Sweet Thanksgiving Vegetarian Winter
  Step 1 Preheat oven to 375 degrees Fahrenheit. Place dry cast iron skillet in oven to preheat.
1 cup Yellow Corn Meal
1 cup All-Purpose Flour
13 cup Sugar
2 teaspoons Baking Powder
14 teaspoon Fine Sea Salt
14 teaspoon Fresh Cracked Black Pepper
14 cup Chopped Pecans
Step 2 Place dry ingredients into a bowl and mix to combine. Stir in 1/4 cup of chopped pecans.
14 cup Butter, melted, or vsop butter extra virgin olive oil
3 large Eggs, whisked
1 can Canned Creamed Corn, 14.75 oz can
Step 3 Add wet ingredients to the dry and mix just until combined.
2 tablespoons VSOP Butter Extra Virgin Olive Oil
14 cup Chopped Pecans
Step 4 Carefully remove the preheated pan from the oven. Pour in the olive oil and then pour in the batter. Sprinkle the chopped pecans over the top. Bake for 35 to 45 minutes, or until a toothpick comes out clean. ENJOY!

Comments (1)

VSOP Taproom (via Kitchen Monki)
1 year ago

You can also use a 8 or 9 inch round or square pan that has been sprayed with baking spray with flour.

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