90-Minute Pecan Corn Bread
Source of Recipe
Internet
List of Ingredients
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)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
Recipe
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.
|
|
member logon
