Corn Bread Breads

1 cup all purpose flour
1 cup yellow corn meal
1/2 tsp. salt
1/3 cup sugar
3 tsp. baking powder
2 eggs, beaten slightly
1/3 cup melted butter or margerine
1 cup milk
Maple Pecan Corn Bread
substitute1 tsp. baking soda,
1 tsp.double-acting baking powder for bak. powd..Use 2 tbsp. dark brown sugar for sugar
substitute1/3 cup maple syrup +
3/4 cup buttermilk for milk
add 1/2 cup chopped pecans

Heat oven to 400F - 425F.

Grease an 8" x 8" x 2" baking pan.

Combine dry ingredients in a mixing bowl .

Add eggs and butter to milk. Beat until blended. Pour liquid ingredients into dry ingredients. Mix until just blended. Do not overbeat. Pour into prepared pan. Bake 25 minutes or until top is golden brown. Makes 16 servings


Oven to 350 F ; grease an 8 1/2"x 4 1/2"x 2 5/8" pan

Combine flour, cornmeal,salt, baking soda, baking powder.

Stir together the butter and brown sugar; add eggs and mix well. Stir in maple syrup and buttermilk, combine well.Add the flour-pecan mixture and stir until just mixed. Spoon into buttered loaf pan and bake for 45 to 50 minutes. Loosen edge with knife and turn the bread out. Cool on a rack for 2 hours. Bread keeps, wrapped in foil and chilled ,for up to 5 days. It may be frozen. Serve warm or toasted with butter and maple sugar. Makes i loaf.