Spiced Nut Cornbread

Name: Spiced Nut Cornbread
Ingredients: 1 cup Sifted All-purpose Or Whole Wheat Flour; 2 Tablespoons Baking Powder; 1 teaspoon Salt; 1/2 cups Sugar; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Each Ground Allspice And Nutmeg; 1 cup Cornmeal, Yellow Or White Is Fine; 1 cup Finely Chopped Pecans; 2 whole Eggs, Beaten; 1 cup Milk; 3 Tablespoons Melted Butter (1 Tablespoon Is Also Fine)

11 ingredients

3 steps

Ingredients

1 cup Sifted All-purpose Or Whole Wheat Flour
2 Tablespoons Baking Powder
1 teaspoon Salt
1/2 cups Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoons Each Ground Allspice And Nutmeg
1 cup Cornmeal, Yellow Or White Is Fine
1 cup Finely Chopped Pecans
2 whole Eggs, Beaten
1 cup Milk
3 Tablespoons Melted Butter (1 Tablespoon Is Also Fine)

Directions

1

Preheat your oven to 400 degrees Fahrenheit. Spray a 9 x 9 baking pan with non-stick spray, or use a non-stick baking pan. Sift the dry ingredients (sans nuts) into a large mixing bowl. Usually I might say sifting isn't necessary, but I found this time that sifting made a huge difference in how well the dry ingredients mixed. Add the nuts, mix with a mixer or honestly just a good fork. Add beaten eggs, milk, and melted butter. Mix until it forms a thoroughly mixed, slightly lumpy batter.
2

Pour into the baking pan and bake for roughly 20 minutes. Depending on your oven, you may need an extra five to ten minutes; the original recipe wanted you to bake for half an hour, but I found that was way too long and my bread was done in about 20.
3

Cut into wedges and serve immediately. Delicious with honey and butter. Or a scoop of vanilla ice cream.

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