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Pecan Cornbread

Yield 8 to 10 servings

Ingredients

  • 2 tablespoons butter or margarine
  • 1 large egg
  • 1/4 cup sour cream
  • 1 1/2 cups white or yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup chopped pecans, toasted
  • 1 1/2 cups milk

How to Make It

  1. Place butter in a 9-inch cast-iron skillet, and heat in a 450° oven 3 minutes.

  2. Whisk together egg and sour cream in a large bowl; stir in cornmeal and next 7 ingredients. Whisk in milk just until dry ingredients are moistened. Pour into hot skillet.

  3. Bake at 450° for 25 to 30 minutes or until golden.