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Maple Pecan Corn Bread

1 c. flour
1 c. cornmeal
1/2 t. cream of tartar
1 1/4 t. baking soda
3 T. butter, softened
2 T. brown sugar
2 eggs
1/3 c. pure maple syrup
3/4 buttermilk (can use sour cream)
1 c. chopped pecans

Combine dry ingredients. Set aside. In mixing bowl, combine butter, sugar & eggs; mix well. Add syrup & buttermilk. Stir in dry ingredients jut until moistened. Stir in pecans. Pour into a greased loaf pan. Bake at 350 degrees for 35-40 minutes or until bread tests done. Cool for 10 minutes in pan.

Jardy the Jardine's says to put pecans in everything. Lots of pecans.

Contributed by Marilyn Whalen

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