Stone-Ground Cornbread with Maple Syrup and Pecans

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A rustic cornbread made with stone-ground cornmeal, sweetened with maple syrup and toasted pecans. This American recipe, ready in about 40 minutes, combines stone-ground cornmeal, all-purpose flour, and granulated sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 300 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup stone-ground cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 large egg
• 1/4 cup maple syrup
• 1/4 cup pecans, chopped

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish.
2. Step 2: In a large bowl, whisk together 1 cup stone-ground cornmeal, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Step 3: In a separate bowl, whisk together 1 cup buttermilk, 1/4 cup melted butter, and 1 large egg. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Step 4: Fold in 1/4 cup maple syrup and 1/4 cup chopped pecans.
5. Step 5: Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.