Sweet Corn-Pecan Bread

 

1/2

cup butter or margarine, softened

1

cup sugar

2

eggs

1

can (14.75 ounces) cream-style corn, undrained

2

cups Gold Medal® all-purpose flour

1/2

cup cornmeal

3

teaspoons baking powder

1

teaspoon salt

1/2

cup chopped pecans

• 1 Heat oven to 350ºF. Generously grease bottom and sides of 9 x 5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Beat in eggs and corn until well mixed. Stir in flour, cornmeal, baking powder and salt, scraping bowl once, just until blended. Stir in pecans. Pour into pan.
• 2 Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack. Cool completely, about 45 minutes, before slicing.