Maple Pecan Cornbread
Golden, moist, and brimming with warm, nutty sweetness, Maple Pecan Cornbread is the ultimate twist on a classic comfort food. This easy-to-make recipe combines the heartiness of yellow cornmeal with the natural sweetness of rich maple syrup and the crunch of toasted pecans. A touch of brown sugar sprinkled on top creates an irresistible caramelized crust, while a hint of vanilla brings depth to every bite. Perfectly balanced with both savory and sweet notes, this cornbread bakes up beautifully in just 25 minutes. Serve it warm with extra maple syrup or a pat of butter for an indulgent side dish or a show-stopping addition to any holiday table. Keywords: Maple Pecan Cornbread, sweet cornbread recipe, maple syrup cornbread, easy cornbread with pecans, holiday side dish.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 4 tablespoons Unsalted butter
- 0.5 cup Maple syrup
- 1 cup Whole milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Pecans
- 2 tablespoons Brown sugar
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a round cast-iron skillet.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Let it cool slightly.
In a separate medium-sized bowl, whisk together the melted butter, maple syrup, milk, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Roughly chop the pecans, reserving about 2 tablespoons for topping, and fold the rest into the batter.
Pour the batter into the prepared baking dish or skillet and smooth the top with a spatula.
Sprinkle the reserved pecans and brown sugar evenly over the top for a slightly sweet, crunchy crust.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool slightly in the pan for 10 minutes before slicing and serving. Enjoy warm with extra maple syrup or a smear of butter, if desired.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 18.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
