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.