Maple Cornbread With Pecans and Vanilla Currants

Name: Maple Cornbread With Pecans and Vanilla Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup currants; 1 tablespoon pure vanilla extract; 1 cup finely ground yellow cornmeal, preferably stone-ground; 1 cup unbleached all-purpose flour; 1 teaspoon cream of tartar; ½ teaspoon baking soda; ½ teaspoon salt; 2 large eggs; 1 cup buttermilk; ¼ cup pure maple syrup; 6 tablespoons unsalted butter, melted or ⅓ cup corn oil; ¾ cup frozen corn kernels; ¼ cup chopped pecans

Servings: persons

¼ cup currants
1 tablespoon pure vanilla extract
1 cup finely ground yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup buttermilk
¼ cup pure maple syrup
6 tablespoons unsalted butter, melted or ⅓ cup corn oil
¾ cup frozen corn kernels
¼ cup chopped pecans

1
In a small bowl, toss the currants with the vanilla.
2
Cover and let stand at room temperature for 2 hours or overnight.
3
Preheat the oven to 375.
4
Coat a 9-inch-square baking pan with cooking spray.
5
In a large bowl, combine the cornmeal, flour, cream of tartar, baking soda and salt.
6
In a medium bowl, whisk the eggs, then whisk in the buttermilk and maple syrup.
7
Add to the dry ingredients and pour the melted butter on top.
8
Stir just until the batter is thoroughly blended, then fold in the currants, corn and pecans.
9
Pour the batter into the prepared pan and bake in the middle of the oven for 30 to 35 minutes, or until the corn bread is golden around the edges and the top feels firm when gently pressed.
10
Let cool in the pan for 10 minutes before serving.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup currants, 1 tablespoon pure vanilla extract, 1 cup finely ground yellow cornmeal, preferably stone-ground, 1 cup unbleached all-purpose flour, and more.

Yes, Maple Cornbread With Pecans and Vanilla Currants falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!