Cornbread is a staple of the Southern dinner table, but not all cornbread recipes are created equal. Some are dry and crumbly, while others are too dense and heavy. But, I’ve got a recipe that is sure to please even the most discerning of cornbread enthusiasts: Old South Pecan Cornbread.
This recipe takes the classic flavors of Southern cornbread and adds a nutty twist with ground pecans to create a cornbread that is moist, slightly sweet, with just the right amount of crunch on top. It’s perfect as a side dish for barbecue or as the main attraction for an autumnal dinner.
The secret to this recipe is in the combination of ingredients. We use a blend of yellow cornmeal and flour for the perfect texture, baking powder and baking soda for leavening, and both sugar and ground pecans for added sweetness and flavor. The result is a moist and tender crumb that’s bursting with flavor.
Whether you’re a seasoned pro or just starting out in the kitchen, this Old South Pecan Cornbread recipe is sure to impress your friends and family. So grab your apron and get ready to upgrade your cornbread game to the next level!
Why You’ll Love This Recipe
Get ready to fall in love with the Old South Pecan Cornbread Recipe – the ultimate upgrade to your average cornbread. This recipe has a perfect balance of sweetness and texture, with a crunchy pecan topping and a moist, crumbly center. Trust me when I say this recipe will be an absolute game-changer at your next family gathering or holiday dinner.
Firstly, this recipe is loaded with southern flavor and history. The mix of yellow cornmeal, flour, butter, buttermilk, and sugar creates an authentic taste that’s hard to resist. Plus, the recipe includes ground pecans in both the batter and topping for that extra crunch which sets it apart from other cornbread recipes.
What I love about this recipe is its versatility. It pairs well as a side dish to savory entrees or as a standalone snack. And if you’re looking for a sweet treat after dinner, serve it with a dollop of whipped cream or vanilla ice cream for dessert.
This epicurean recipe is also easy to make whether you opt for muffins or a cake style. With just a handful of ingredients, most of which can be found in your pantry or local grocery store, it’s a snap to pull together quickly even on short notice.
Finally, indulge without guilt. Made using fresh ingredients instead of frozen options and high-quality fats like butter enhances the overall health factor of this dish. You can even adapt the recipe by substituting some ingredients for lower-fat varieties such as coconut oil or gluten-free flours for individuals with preferred dietary needs.
Overall, there’s no doubt in my mind that you’ll fall head over heels for this Old South Pecan Cornbread Recipe; it is sure to impress your taste buds like no other!
Before tackling this Southern pecan cornbread recipe, here’s what you need to have in your pantry and fridge. Some of these ingredients may already be staples in your household, while some might require a special trip to the grocery store. Fear not though, as this list is relatively short and straightforward.
Ingredients for Old South Pecan Cornbread Recipe:
- 3 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup pecan meal (ground pecans)
- 2 cups buttermilk
- 2 eggs, beaten
- 1/2 cup (1 stick) butter, melted
Most of these ingredients are pantry staples that can be found at any local grocery store. If you cannot find ground pecans, it’s easy to make them yourself by pulsing whole pecans in a food processor or blender until fine. As with any recipe, ensure that measurements are accurate to guarantee successful results when making this Old South Pecan Cornbread Recipe.”
The Recipe How-To
Step One: Prep
Before you start, preheat your oven to 375°F (190°C). Lightly grease your baking dish with some butter, and set it aside. Gather all of your ingredients in one place, so that you can access them easily.
Step Two: Mix Dry and Wet Ingredients Separately
In two separate bowls, mix the dry and wet ingredients respectively. In a large mixing bowl, combine 3 cups of yellow cornmeal, 1 cup of flour, 1 cup of sugar, 2 teaspoons of baking powder, 4 teaspoons of baking soda, and 1 teaspoon salt. Mix everything together until it is well-combined.
In another bowl, whisk together the 2 eggs, and then add in the 2/3 cup buttermilk and 2/3 cup melted butter.
Step Three: Combine Wet & Dry Ingredients
Next, pour the wet mixture into the dry mixture slowly while stirring constantly with a whisk or fork until you have a smooth batter. With a wooden spoon, stir in 1 cup chopped pecans or pecan meal/flour.
Step Four: Pour into Baking Dish & Bake It
Pour the batter into your greased baking dish and evenly spread it out with a spatula. Place it in your preheated oven for 20-25 minutes, or until the cornbread is golden brown and firm to the touch. You can also test for doneness by inserting a toothpick into the center – if it comes out clean, then it’s done.
Step Five: Serve & Enjoy
When it’s finished baking in the oven, let your southern pecan cornbread cool down for 5 minutes before slicing and serving with softened butter on top. The warm aroma from the golden crust will definitely make you come back for seconds!
Substitutions and Variations
This Old South Pecan Cornbread recipe is a classic, but that doesn’t mean you can’t experiment with different ingredients and flavors. Here are some substitutions and variations to consider:
– Flour: While the recipe calls for all-purpose flour, you can also use self-rising flour to give the cornbread a fluffier texture. For a gluten-free option, try using almond flour or coconut flour instead.
– Sugar: If you prefer a sweeter cornbread, increase the amount of sugar from 1/2 cup to 1 cup. You can also use brown sugar instead of white sugar for a richer flavor.
– Buttermilk: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes, then use as directed in the recipe.
– Eggs: This recipe calls for 2 eggs, but if you want an egg-free version, you can use applesauce or mashed bananas as a substitute. Keep in mind that this may affect the texture and moisture of the cornbread.
– Nuts: While pecans are the star of this recipe, you can also try using other types of nuts like walnuts, almonds or hazelnuts. You can even toast them before adding them to the batter to bring out their flavor.
– Spices: To give your cornbread an extra kick of flavor, try adding spices like cinnamon, nutmeg or allspice to the batter. You can also add chopped herbs like rosemary or thyme for a savory twist.
– Mix-ins: Get creative with mix-ins like corn kernels, shredded cheese, jalapeños or bacon crumbles. These additions will give your cornbread even more depth and texture.
Remember that substitutions and variations may change the overall taste and texture of the cornbread, so don’t be afraid to experiment until you find the perfect combination for your taste buds.
Serving and Pairing
Once you get a taste of this Old South Pecan Cornbread, you will have found yourself a new favorite. This cornbread recipe is versatile and can be served as a side dish for a variety of meals or used as the base for creative dishes.
Southern pecan cornbread pairs perfectly with hearty stews, soups or chili, adding a rich nutty taste that complements the savory flavors perfectly. It also works great as a standalone snack or breakfast food, paired with butter and honey.
When it comes to pairing drinks, I recommend a refreshing iced tea or sweet tea, which are classic Southern beverages that bring out the full flavor of the pecans in this recipe. For something stronger, bourbon on the rocks is an excellent choice that elevates the nutty and sweet notes in the cornbread.
For dessert lovers, try serving pecan cornbread with vanilla ice cream and caramel sauce to create an indulgent cornbread cobbler. You could also top it with whipped cream to create a delicious pecan cake.
This recipe will surely impress your family and friends!
Make-Ahead, Storing and Reheating
When it comes to making this Old South Pecan Cornbread recipe ahead of time, it’s important to exercise caution. While you can easily prepare the cornbread a day before, it is best to store it in an airtight container or wrap it tightly with plastic wrap to preserve its freshness and moisture.
Reheating your cornbread takes minimal effort, and there are a few different approaches that you can take depending on your preference. One option is to microwave the slices of cornbread for about 15-20 seconds until they are warm. This method works well when you’re in a hurry and want your cornbread quickly.
Alternatively, you can reheat your cornbread in the oven. Just preheat the oven to 350°F and wrap slices in aluminum foil. Place the foil wrapped slices on a baking sheet and bake them for about 8-10 minutes until warmed through.
For storing leftover cornbread, an airtight container or plastic bag will do nicely. Keep it at room temperature for up to two days or refrigerate for up to a week. Reheat before serving.
When it comes to reheating and storing your Old South Pecan Cornbread, the key is keeping it fresh while preserving its delicious pecan flavoring. With these helpful tips, you’ll be able to enjoy your homemade pecan cornbread whenever you crave its scrumptious taste without compromising on flavor or freshness.
Tips for Perfect Results
To ensure perfect results for this Old South Pecan Cornbread recipe, I recommend following these tips:
1. Use Fresh Ingredients: Ensure that your ingredients are fresh for optimum taste.
2. Don’t Overmix: Be gentle when incorporating ingredients, only mixing until combined. Overmixing can lead to a tough and dense cornbread.
3. Preheat Your Skillet: Preheat your skillet before adding the batter to achieve a crispy crust.
4. Use Room Temperature Eggs: Bring your eggs to room temperature before using them in the recipe. This will help them mix evenly into the batter and create a smoother texture.
5. Use Buttermilk: Buttermilk is an essential ingredient in this recipe as it adds moisture and tanginess to the bread. If you don’t have buttermilk on hand, make a quick substitute by combining regular milk with white vinegar or lemon juice.
6. Add Baking Powder and Soda Separately: To ensure even rising of your cornbread, add your baking powder and baking soda separately.
7. Let Your Batter Rest: Let your batter rest for 5-10 minutes before baking to activate the leavener and allow the cornmeal to absorb liquid properly.
8. Top with Pecans: For an extra crunch, sprinkle pecans over the top of your cornbread before baking.
By following these tips, you’re guaranteed to have a delicious batch of Old South Pecan Cornbread that will leave everyone coming back for seconds!
As you move on to the FAQ section, you may have some lingering questions about this Old South Pecan Cornbread Recipe. Don’t worry; I’ve got you covered with answers to some of the most commonly asked questions to ensure that your cornbread comes out perfectly every time. From ingredient substitutions to storage tips, I’ll provide you with all the information you need to prepare this recipe effectively. So, let’s dive right in and get those questions answered!
What’s the difference between Southern cornbread and regular cornbread?
When it comes to cornbread, there are two popular styles: Northern and Southern. The Northern style cornbread has a crumbly texture and is less sweet, made with yellow cornmeal and fewer eggs. On the other hand, the Southern cornbread is buttery, more cake-like, and can be made with either white or yellow cornmeal, using more eggs in the recipe.
What did Native Americans call cornbread?
Cornbread’s name can be traced back to the Native American tribes of Algonquin and Narragansett. The Algonquin word “apan,” which means “baked,” gave the dish its original name. The Narragansett word “nokechick” evolved into “no-cake” and eventually became “hoe-cake.” Due to its portability, some referred to the dish as “journey cake,” which later transformed into the name “Johnny cake.”
What ingredient keeps cornbread from crumbling?
To achieve a softer texture and prevent crumbling, including oil and sour cream in the cornbread recipe can do the trick. This tip is beneficial for creating a more enjoyable eating experience for your guests or family. It can also enhance the flavor profile of the dish.
Do Southerners put sugar in cornbread?
Cornbread evolved from the typical corn pone recipe by incorporating additional ingredients like buttermilk, eggs, and a leavening agent such as baking soda or baking powder. Nevertheless, the current cornbread recipes, including those from Southern cuisine, integrate wheat flour and sugar. This variation in recipe ingredients has altered the traditional taste of cornbread.
In conclusion, the Old South Pecan Cornbread Recipe is a must-try for anyone who appreciates traditional Southern cuisine or just loves to explore new recipes. This recipe is a perfect blend of savory and sweet flavors with a crunchy texture that will have you coming back for more.
With ingredients like buttermilk, yellow cornmeal, ground pecans, and flour, this recipe captures the essence of Southern soul food. It’s easy to follow and will yield a large 9×13-inch pan, making it a great dish for sharing with friends and family.
Not only is the Old South Pecan Cornbread delicious on its own, but it can also be paired with various dishes like chili, BBQ ribs, or even served as dessert with a scoop of vanilla ice cream. The possibilities are endless!
So why not try this recipe today and experience the flavors of old-fashioned Southern-style pecan cornbread? Your taste buds will thank you!
Old South Pecan Cornbread Recipe
- 2/3 cup flour
- 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 butter, melted
- Preheat oven to 400*F.
- 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. Enjoy!
Your Own Notes
Recommended Recipes Just For You
Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.