90-Minute Pecan Cornbread

Added: August 23, 2006

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This is less like cornbread and more like a loaf of bread that kind of tastes like cornbread. Either way, the pecan addition makes it crunchy and fabulous.

Ingredients

  • 4 C. all-purpose flour
  • 1 C. yellow cornmeal
  • 1/3 C. sugar
  • 1 1/4 oz. pkg. or 2 1/4 tsp. Fleischmann's RapidRise Yeast
  • 1 1/2 tsp. salt
  • 1 C. milk
  • 1/2 C. water
  • 1/2 C. butter or margarine
  • 2 large eggs
  • 3/4 C. pecan pieces

Directions

In a large bowl, combine 1 C. flour, cornmeal, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120-130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 C. flour; beat 2 minutes at high speed. Stir in pecans and remaining flour to make a stiff batter. Transfer batter from bowl to 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place, until doubled in size, about 45 minutes. Bake at 375 degrees for 25 minutes or until done. Remove from pans; cool on wire rack.

Yield: 2 round loaves, 24 slices 

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