Recipe courtesy of Louisa Hull, chef of Louisa’s Café in Cape May, New Jersey, and can be found in Louisa’s 25th Year Anniversary Cookbook.

MAPLE PECAN CORNBREAD
(Use a 10” cast iron skillet or cast iron cornbread mold)

    1 lb. dried figs
    2 tbs. melted butter
    1 cup coarsely ground cornmeal
    1 cup whole wheat pastry flour
    ½ tsp. salt
    2 tsp. baking powder
    2 tbs. corn oil
    ¼ cup maple syrup
    2 eggs
    1 cup milk
    ¾ cup chopped pecans

Preheat oven to 400 degrees.  Melt butter in a 10” cast iron skillet or cornbread mold.  Set aside.

Mix remaining ingredients.  Add melted butter.  Mix and return to the skillet or mold.  Bake 20 minutes.

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