Maple Pecan Corn Bread

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
3/4 cup buttermilk
1/3 cup maple syrup
3 tablespoons butter, melted
1/2 cup chopped pecans
Additional maple syrup, optional

In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans.

Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool. Makes 1 loaf (16 slices).