Maple Cornbread With Pecans and Vanilla Currants Recipe

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.

No additional tips available.

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

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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.

Maple Cornbread With Pecans and Vanilla Currants

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