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Nutty Cornbread  Pecans and sour cream add flair and moisten up your old cornbread recipe. This bread goes great with your black-eyed peas and greens on New Years Day. |
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| 1 1/2 cups yellow cornmeal 1 cup unbleached four 1/4 cup Florida sugar 1 Tablespoon baking powder 1 teaspoon salt |
3/4 cup Florida half and half One 8-oz can cream style corn 1 cup light sour cream 2 Tablespoons Parmesan cheese 3/4 cup Florida pecans, chopped |
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Step 1: Combine first five ingredients in a large bowl; make a well in center of mixture and set aside. Step 2: Combine half and half and remaining ingredients. Add to dry ingredients, stirring just until moistened. Pour batter into a well-greased 9 x 5 x 3 inch loaf pan. Step 3: Bake at 375 degrees for 1 hour to 1 hour, 15 minutes, checking with a toothpick or knife for doneness in the center. Let cool for a few minutes in pan and then serve or cool on a wire rack. Yield: One 9-inch loaf. |
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 florida-agriculture.com |
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