Pecan Cornbread

Pecan Cornbread
This cornbread tastes just like Thanksgiving dressing.
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  1. 1 cup plain yellow cornmeal
  2. ¾ cup pecan flour
  3. ½ cup all-purpose flour
  4. 1 tablespoon baking powder
  5. 1½ teaspoons kosher salt
  6. ¼ teaspoon onion powder
  7. ½ cup roughly chopped pecans
  8. ¼ cup roughly chopped fresh sage
  9. ¾ cup unsalted butter, melted
  10. 1 (15-ounce) can cream-style corn
  11. 4 large eggs, lightly beaten
  12. ¼ cup sugar
  1. Preheat oven to 400°. Place a 9-inch cast-iron skillet in middle rack of oven to preheat.
  2. In a medium bowl, stir together cornmeal, flours, baking powder, salt, and onion powder. Add chopped pecans and sage.
  3. In a large bowl, whisk together melted butter, corn, eggs, and sugar. Add flour mixture to butter mixture, stirring just until combined.
  4. Carefully remove hot skillet from oven. Spray with cooking spray. Pour batter into hot skillet (it should sizzle).
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before serving.
Taste of the South


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