Date Pecan Cornbread is a special cornbread loaf that is so simple to make because it starts with a packaged mix. It seems like I make everything from scratch but once in a while I give myself a break and get a little extra help. Isn’t it nice to have options?
There is a new cornbread mix out there that tastes just like homemade – with the ‘made from scratch’ quality. The mix is almost a pound too so you get a nice amount and it is so simple – you just mix and bake! I added dates and pecans because I like to feel creative and see what I can come up with. This time I got a beautiful cornbread that is healthy enough for breakfast and sweet enough for a snack.
Well, I got my box of Simply Homemade Cornbread Mix and, since I had a little extra time on my hands, I sat down with my pad and paper to scribble out some ideas on changing it up. I just can’t help it.
The result is Date Pecan Cornbread with balanced flavor and it has just the right amount of sweetness while the texture is the perfect combination of fluffy and “grit.” The mix is everywhere now and is really inexpensive.
Mix up a batch after your next shopping trip and even create something of your own. You will be so very pleasantly surprised with this delicious cornbread loaf and how easy it is to make.
Date Pecan Cornbread
- 1 box Fleischmann’s Simply Homemade Cornbread Mix
- 2/3 cup non dairy milk - I used almond milk
- 1 egg substitute - I used 1 chia egg that is made with 1 chia seed flour and 3 Tablespoons water
- 1/3 cup coconut oil
- 2/3 cup dried dated, chopped small
- 1/2 cup pecans, chopped
- A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.
- Mix the chia egg and set aside so that it can gel.
- Lightly oil a loaf pan or loaf glass that measures 8x8x2.
- This is my technique on snipping dates:
- I stick one blade up the center of a date and cut. Now you snip all along the date with the scissors. You get about 8 little slices. Then I cut these in half. Now you have nice little pieces. Measure 2/3 cup for this recipe.
- In a large bow stir together the almond milk, 'egg' and oil.
- Mix well.
- Add the packaged mix and mix until just moistened.
- Add the dates and chopped pecans and mix until combined.
- Spoon the batter into your prepared pan.
- Bake at 350° for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan on aa rack for 5 minutes.
- Loosen the edges from the pan and flip out on the rack.
- I flip it over again so that 'line impressions' are not across the top of the bread.
- Let cool completely and then store it in an airtight container.
Will keep in the freezer for up to 6 months.
TO PREPARE AFTER FREEZING:
Remove from the freezer and just set out. They defrost in no time. You can also just move them into the refrigerator are and eat as wanted.
This is a sponsored conversation written by me on behalf of Fleischmann’s. The opinions and text are all mine.