Steamed pecan corn bread from The Bread Bible: 300 Favorite Recipes by Beth Hensperger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on December 17, 2017

    Excellent. I took the extra step of toasting the cornmeal (and the pecans), but not sure if it made a difference. I also substituted a cup of whole wheat pastry flour for the all purpose flour. This is the first steamed bread I've made, and the texture and flavor are worth the 2.5 hours of steaming. Unique and delicious, and guests loved it.

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