Sweet Georgia Southern Pecan Cornbread

Call me a Southern Gal at heart, I love my cornbread. And Southern Cooking. I love pecans in my ice cream or as part of a cake. However; I might be southern raised but I’m a Northern born, so you won’t find a lot of Pecan Pie in my kitchen.

It doesn’t really seem to make much difference which part of the back woods you might travel, country food has a twang to it. Southern folk cook with bacon grease and big tubs of lard. They grown tomatoes meant to be eaten as a sandwich all its own. Sip mint julep tea and move slowly, without effort. Southern is more than just a destination, its an attitude. That same attitude can be found in any country kitchen. You sit down and you eat good home cooking and you eat it slow. Enjoy every bite.

What could be more Southern to go with my slow-cooked Louisiana ribs than Pecan Cornbread? I like mine with plenty of butter and honey if you please. Yum!

Georgia Southern Pecan Cornbread
2 Eggs, beaten
1/2 cup Vegetable Oil
1/2 cup Sugar
1/2 cup Brown Sugar
1 cup Pecan Flour
1/4 cup Cornmeal
1/2 cup Flour, Self-Rising
1 teaspoon Bourbon

Note: To make Pecan Flour, place 2 cups of pecans in a food processor fitted with a blade. Process pecans until finely ground, about 10 seconds. DO NOT over process or you will have pecan butter rather than flour. Store in an airtight container. For long-term storage, keep in the freezer.

Heat oven to 350 degrees. Grease a large deep cast iron skillet. Set aside.

Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Set aside.

In a large bowl, mix together the pecan flour, cornmeal, and self-rising flour. Create a well, pour in the egg mixture and blend batter together. Add bourbon, mix well. Pour into the prepared skillet.

Bake in the heated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes before serving.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen