Peach and Pecan Cornbread

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Peach and Pecan Cornbread
What's your Take?
Prep Time 15 minutes Cook Time 18-20 minutes

I love peaches, but I am very bad at cutting them and having them look lovely. This recipe makes it easy on me because you just toss them right into the batter. It doesn't matter if they look pretty sad because they'll be all baked in!

What you'll need

  • 1 cup cornmeal
  • 1 cup flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup molasses
  • 3 eggs
  • 1/2 cup chopped pecans
  • 1 cup diced peaches
  • 1/4 cup cooking oil (coconut or canola are good choices)
Notes:

Yields one 9-inch round

How to make it

  1. Preheat oven to 450 degrees.

  2. In a mixing bowl, whisk together dry ingredients.

  3. In a small mixing bowl whisk together milk, molasses, and eggs. Pour into the dry ingredients and stir just until combined. Gently fold in the peaches and pecans.

  4. Pour the oil into the bottom of a 9 inch round cake pan and place in the oven for 3-4 minutes. Carefully remove it, swirl the oil to coat the bottom of the dish and pour your batter into the pan.

  5. Bake for 18-20 minutes, until top is browned and a toothpick comes out clean. Let cool slightly before serving.

     

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