90-Minute Pecan Corn Bread
Yield: 2 round loaves, 24 slices
4 cups all-purpose
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)