Preheat oven to 375*F. Grease muffin pan or line with paper baking cups
In a medium bowl mix together dry ingredients. In another bowl, combine eggs, buttermilk, and melted butter. Add to dry ingredients and stir until just moistened. Fold in additional chopped pecans if using.
Fill muffin cups 3/4 full. Bake for 18-20 minutes or until golden. Enjoy!
Notes
May also be baked in a 9” square baking pan for about 20-25 minutes for pecan cornbread.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.