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.

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