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Yummy Hickory Cornbread!

Do you need a bread to go with dinner then give this a try! Hickory Cornbread would go good with any meal but would be real good with a bowl of chili or like I made a meal of ham, twiced baked sweet potatoes and corn on the cob! Check out this video for all the details, recipe is below.

Hickory Cornbread A wonderfully flavored and different cornbread! Makes a great addition to any meal! HICKORY CORNBREAD

1 1/3 cups sifted all-purpose flour

4 tsp. baking powder

1/2 tsp. salt

2/3 cup cornmeal

2/3 cup milk

1/3 cup Sutton Mill Creek Hickory Syrup

2 eggs, lightly beaten

1/4 cup butter, melted

1/4 cup Sutton Mill Creek Hickory Syrup

1/3 cup walnuts or pecans coarsely chopped

Directions: Heat oven to 375°F. Grease 9-inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3-cup Hickory Syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4-cup hickory syrup over batter. Sprinkle with walnuts or pecans. Bake for 25 minutes or until a toothpick comes out clean.

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