Maple-Pecan Corn Bread Recipe
"Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days...."
INGREDIENTS
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1 cup all-purpose flour
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1 cup yellow cornmeal
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2 tablespoons brown sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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2 eggs
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3/4 cup buttermilk
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1/3 cup maple syrup
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3 tablespoons butter, melted
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1/2 cup chopped pecans
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Additional maple syrup, optional
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