Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...



90-Minute Pecan Corn Bread

Yield: 2 round loaves, 24 slices

4 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup sugar
1 package (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1- 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine
2 large eggs
3/4 cup pecan pieces

In a large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup 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 F for 25 minutes or until done. Remove from pans; cool on wire rack.

Nutrition Information Per Serving: 1 slice (1/24 of recipe, 2.1 ounces)
Calories 180; Total fat 7 g; Saturated fat 3 g; Cholesterol 30 mg; Sodium 200 mg; Carbohydrates 25 g; Dietary fiber 1 g; Sugars 4 g; Protein 4 g Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
TM Copyright


Featured Recipes:
Chocolate - the food of the Gods
Step-by-step cake decorating

Featured Magazine:
Dessert Professional