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Pecans and sour cream add flair and moisten up your old cornbread recipe.
This bread goes great with your black-eyed peas and greens on New Year’s Day.

Yield: One 9-inch loaf.

1 1/2 cups yellow cornmeal
1 cup unbleached four
1/4 cup Florida sugar
1 Tablespoon baking powder
1 teaspoon salt

3/4 cup Florida half and half
One 8-oz can cream style corn
1 cup light sour cream
2 Tablespoons Parmesan cheese
3/4 cup Florida pecans, chopped

Step 1: Combine first five ingredients in a large bowl; make a well in center of mixture and set aside.

Step 2: Combine half and half and remaining ingredients. Add to dry ingredients, stirring just until moistened. Pour batter into a well-greased 9 x 5 x 3 inch loaf pan.

Step 3: Bake at 375 degrees for 1 hour to 1 hour, 15 minutes, checking with a toothpick or knife for doneness in the center. Let cool for a few minutes in pan and then serve or cool on a wire rack.

Courtesy of the Florida Department of Agriculture and Consumer Services

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