Pecan Cornbread

Recipe from

Southern Living


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


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

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.

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

October 1998
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