Maple-Pecan Corn Bread

from the kitchen of Eleanor

1 cup all purpose flour
1 cup yellow cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tbsp butter or margarine (softened)
2 tbsp brown sugar
2 eggs
1/3 cup pure maple syrup
2 3/4 cup buttermilk
1/2 cup chopped pecans

Additional maple syrup, optional

Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased loaf pan (8 1/2 inch x 4 1/2 inch 2 1/2 inch).

Bake at 350F (176C) oven for 35-40 minutes or until bread tests done.
Cool for 10 minutes in pan.

Note: to serve, warm additional maple syrup and pour over top.

Yields: 1 loaf