Sweet Corn-Pecan Bread

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

Minutes

Total Time

3:05

Hrs:Mins

Makes

1

loaf

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.
Makes 1 loaf (12 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Baking for Today
Filled with flecks of nutty pecans, this lightly sweetened loaf of corn bread makes a bowl of chili special.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 310
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 450mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 2g,
    • Sugars 18g),
  • Protein 5g;
Percent Daily Value*:
    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.