1 1/4 c. all-purpose flour
3/4 c. cornmeal
1/3 c. sugar
1/3 c. pecans, coarsely chopped
2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
1/4 c. oil
1 egg, slightly beaten

Preheat oven to 450 degrees. Grease bottom and sides of a loaf pan; set aside. Combine dry ingredients in a large mixing bowl.

In a separate bowl, combine buttermilk, oil and egg. Add to the dry ingredients. Stir just until dry ingredients are moist.

Bake 25 minutes or until golden brown and toothpick inserted in center comes out clean. Run a knife around outside edge to loosen bread. Invert and slice. Serve warm. Serves 8.