09/09/2026
I never make my corn bread the same- I'm always throwing in something different. Tonight I used pecan flour because going through the pantry I only had a cup left- so I threw it in the corn bread. It was good. Very hearty!
Ingredients
1 cup cornmeal- (I used buttermilk)
1.5-cups all-purpose flour
1-cup pecan flour
2 tablespoons sugar (optional, but I’d use it)
1½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 large eggs
1 cup buttermilk
1 cup creamed corn
4 tablespoons melted butter
2 tablespoons honey (optional, but wonderful with the pecan flavor)
Also optional- 2-4 jalapenos depending on size and spiciness desired!
Make it;
✨Heat your oven to 425°F. Put your cast-iron skillet in the oven while it heats. That hot skillet is the secret to a beautiful golden crust. I used a 10 inch pan- you could also use a 12". 🍳
✨In a bowl, whisk together the cornmeal, flour, pecan flour, sugar, baking powder, baking soda and salt. (Dry bowl) 🥣
In another bowl, whisk the eggs, buttermilk, creamed corn, 3 tablespoons melted butter and honey. (Wet bowl) 🥣
✨Pour the wet ingredients into the dry. Stir just until combined. Don't beat it smooth—overmixing is one of the easiest ways to lose that fluffy texture!
(I also mixed in minced fresh jalapenos!)
✨Carefully!!! pull out your hot skillet. Add a tablespoon of butter and swirl it around the bottom and sides.
Pour in the batter. You should hear a gentle sizzle when it hits the skillet. 🤤
✨Bake at 425°F for about 20–30 minutes, until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Another great twist. Is your regular cornbread recipe with tiny chopped pecans- that also gives a nice nutty flavor. 😉
Let it sit for 5–10 minutes before slicing.
Enjoy.
