Wednesday, December 16, 2009

Pecan Corn Bread Loaf


Ran across this Pecan Corn Bread Loaf recipe from the Texas Pecan Growers Association while I was researching why Texas pecans are so great, and decided to try it on impulse.  I was intriqued because it is baked as a loaf and not in a square pan or skillet.  And it doesn't have any white flour, just cornmeal. 

Upfront, I will warn you this is not a sweet cornbread.  Most Southern recipes aren't.  But this one doesn't have any sugar.  It is chock full of other interesting textures and bits of colors and flavors.  It went well with the Mulligatawny Soup.  And later, it was good as a treat when toasted then drizzled with honey.




Pecan Corn Bread Loaf
from the Texas Pecan Growers Association website

Makes one 9x5 loaf

2 large eggs
8 ounces sour cream
1/2 cup vegetable oil
8 ounces cream style corn
1.5 cups yellow cornmeal
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 cup green bell pepper, chopped
1.5 jalapeno peppers, seeded and chopped
1 cup sharp cheddar cheese, shredded
1 cup Texas pecans, chopped


I didn't have jalapeno peppers, so I substituted a spicy cheese for the cheddar cheese.


I started by toasting the pecans, even though the recipe didn't say to.  Nuts are SO much better in recipes after toasting them.  Then I let them cool off.


And chopped them using my favorite little tool that Christine and Howard gave us years ago when they lived in Alaska.  Chopping can be fun if you have an Alaskan tool.


You start by beating two eggs until very light and foamy.  This was when I realized I didn't have the next ingredient called for --- the can of cream style corn.

Luckily I had frozen corn on hand, so I quickly defrosted it.


Back to the recipe --- the next step is to add the sour cream, oil and corn to the eggs and mix them together.


Separately, I combined all of the dry ingredients --- the cornmeal, baking powder, baking soda, salt, bell peppers, jalapeno peppers, cheese and pecans and mixed thoroughly. 


Then added them to the creamed mixture --- I switched to using a large spatula to fold the ingredients in --- you don't want to overmix a quick bread like this.


Blend until well combined, and all the ingredients are well distributed throughout the batter.


Pour the batter into a 9 x 5 loaf pan.  Bake at 350 degrees for about 50 minutes until tested done---using the toothpick test.


Be sure to let it cool before trying to cut into the loaf, even though you will be tempted.  It's a cheesy, nutty, spicy, corny, savory bread.  It is definitely not sweet, but not everything needs to be sweet.

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