MAPLE PECAN CORN BREAD

1 c. flour 
1 c. cornmeal 
1/2 t. cream of tartar 
1 1/4 t. baking soda 
3 T. butter, softened 
2 T. brown sugar 
2 eggs 
1/3 c. pure maple syrup 
3/4 buttermilk (can use sour cream) 
1 c. chopped pecans

Combine dry ingredients. 
Set aside. 
In mixing bowl, combine butter, sugar & eggs; mix well. 
Add syrup & buttermilk. 
Stir in dry ingredients jut until moistened. 
Stir in pecans. 
Pour into a greased loaf pan. 
Bake at 350 degrees for 35-40 minutes or until bread tests done. 
Cool for 10 minutes in pan.

Jardy the Jardine's says to put pecans in everything. 
Lots of pecans.

Contributed by Marilyn Whalen