Charlotte’s pecan cornbread

Charlotte’s Pecan Cornbread recipe

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2/3 cup flower
2/3 cup ground pecans
2/3 cup yellow cornmeal
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, beaten
1/2 cup buttermilk
1/3 cup melted butter


Preheat oven to 400 degrees. In a medium bowl mix together the dry ingredients. Combine eggs, buttermilk, and melted butter. Add all at once to dry ingredients. Stir until moistened and pour into a greased 9 inch baking pan. Bake for 20 to 25 minutes.


NOTE:This is one of our most requested breakfast items (although really a side item). This Southern twist on an old favorite goes great with our omelets cooked to order or just about anything you can think up.

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