Sweet Corn-Pecan Bread

Looking for a bread recipe using Gold Medal® all-purpose flour? Then check out this lightly sweetened nutty cornbread - the perfect accompaniment to your meal!

  • Prep Time 20 min
  • Total Time 3 hr 5 min
  • Servings 12

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.

Expert Tips

Filled with flecks of nutty pecans, this lightly sweetened loaf of corn bread makes a bowl of chili special.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
310
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
450mg
450%;
Total Carbohydrate
45g
45%
(Dietary Fiber
2g
2%
  Sugars
18g
18%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
8%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.