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-inspired recipe, ready in about 40 minutes, combines stone-ground cornmeal, all-purpose flour, 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 "Plan a meal with the AI" 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, chopped pecans

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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.