90-Minute Pecan Corn Bread

Makes 2 round loaves

4 cups all-purpose flour

1 cup yellow cornmeal

1 / 3 cup sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1- 1 / 2 teaspoons salt

1 cup milk

1 / 2 cup water

1 / 2 cup butter or margarine

2 large eggs

3 / 4 cup pecan pieces

Directions
In a large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in pecans and remaining flour to make a stiff batter. Transfer batter from bowl to 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place, until doubled in size, about 45 minutes.

Bake at 375oF for 25 minutes or until done. Remove from pans; cool on wire rack.

Nutrition Information
Per Serving:
Serving size : 1 slice (1 / 24 of recipe; 2.1 ounces)
Calories 180; Total fat 7 g; Saturated fat 3 g;
Cholesterol 30 mg; Sodium 200 mg; Carbohydrates 25 g; Dietary fiber 1 g; Sugars 4 g; Protein 4 g