Pecan Cornbread Recipe

Name: Pecan Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or margarine; 1 large egg; 1/4 cup sour cream; 1 1/2 cups white or yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon sugar; 1 teaspoon salt; 1/8 teaspoon pepper; 1/4 teaspoon dried thyme; 1/2 cup chopped pecans, toasted; 1 1/2 cups milk

Servings: persons

2 tablespoons butter or margarine
1 large egg
1/4 cup sour cream
1 1/2 cups white or yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup chopped pecans, toasted
1 1/2 cups milk

1
Place butter in a 9-inch cast-iron skillet, and heat in a 450u00b0 oven 3 minutes.
2
Whisk together egg and sour cream in a large bowl; stir in cornmeal and next 7 ingredients. Whisk in milk just until dry ingredients are moistened. Pour into hot skillet.
3
Bake at 450u00b0 for 25 to 30 minutes or until golden.

460

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 12 ingredients. The key ingredients include: 2 tablespoons butter or margarine, 1 large egg, 1/4 cup sour cream, 1 1/2 cups white or yellow cornmeal, and more.

Yes, Pecan Cornbread 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!

Pecan Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions