GEORGIA CORNBREAD
1 1/4 c. all-purpose flour
3/4 c. cornmeal
1/3 c. sugar
1/3 c. pecans, coarsely chopped
2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
1/4 c. oil
1 egg, slightly beaten
Preheat oven to 450 degrees. Grease bottom and sides of a loaf pan; set
aside. Combine dry ingredients in a large mixing bowl.
In a separate bowl, combine buttermilk, oil and egg. Add to the dry
ingredients. Stir just until dry ingredients are moist.
Bake 25 minutes or until golden brown and toothpick inserted in center
comes out clean. Run a knife around outside edge to loosen bread. Invert and
slice. Serve warm. Serves 8.
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