Southern Pecan Cornbread Recipe
- 2/3 cup flour
- 2/3 cup pecan meal
- 2/3 cup yellow cornmeal
- 1/2 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 each eggs, beaten
- 1/2 cup buttermilk
- 1/3 cup butter, melted
Preheat oven to 400 degrees. In a medium bowl mix together dry ingredients. In another bowl, combine eggs, buttermilk, and melted butter. Add all at once to dry ingredients and stir until moistened. Pour into a greased 9" square baking pan. Bake for 20 to 25 minutes.
Order your pecan meal for this recipe!
Frequently Asked Questions
How many servings does this make?
The recipe for Priester's Southern Pecan Cornbread makes 8 servings. The macros for the cornbread can vary depending on the ingredients you use, but these are some macros for one serving (1/8 of the recipe):
- Calories: 210
- Fat: 10 grams
- Saturated Fat: 2 grams
- Polyunsaturated Fat: 2 grams
- Monounsaturated Fat: 4 grams
- Cholesterol: 35 mg
- Sodium: 220 mg
- Carbohydrates: 26 grams
- Fiber: 2 grams
- Sugar: 12 grams
- Protein: 4 grams
How do I store this cornbread?
For optimal freshness, store cornbread at room temperature for up to 2 days. We recommend wrapping the cornbread in plastic wrap or aluminum foil and storing it in a cool, dry place. If you choose to store cornbread in the refrigerator it'll last for up to 5 days and in the freezer for up to 3 months. When you are ready to eat the cornbread, unwrap it and let it come to room temperature for about 30 minutes before serving. You can also reheat the cornbread in the oven or toaster.
What can I use as a substitute for cornmeal if I don't have any?
There are a few things you can use as a substitute for cornmeal if you don't have any. Here are some of the best substitutes for cornmeal:
- Polenta flour: Polenta flour is made from coarsely ground corn, and it has a similar texture to cornmeal.
- Coarse cornmeal: Coarse cornmeal is ground from whole corn kernels, and it has a slightly coarser texture than cornmeal.
- Ground oats: Ground oats have a slightly different flavor than cornmeal, but they can be used as a substitute in most recipes.
- Rice flour: Rice flour is made from ground rice, and it has a slightly different texture than cornmeal.
All of these substitutions can be used in a 1:1 ratio for this recipe.
What are some suggested serving ideas or dishes to pair this cornbread with?
While cornbread is great on its own, pairing it with another dish can make it that much better! Cornbread is a classic side dish for beans and greens, such as collard greens, turnip greens, or black-eyed peas. It also goes great with soups, like chili, black bean soup, or corn chowder. Or you can use it to make a savory salad with grilled chicken, black beans, and corn. And we can't forget the southern classic - fried chicken. Cornbread is a classic side dish for fried chicken because it helps to soak up the delicious juices.