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

Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans.

Pour into a greased 8-1/2 x 4-1/2 inch loaf pan.

Bake 350°F for 35 to 40 minutes or until bread tests done with a toothpick. Cool for 10 minutes in pan.

Serve warm with syrup, if desired. Also very good cool. Makes 1 loaf.