Maple Corn Bread With Pecans And Vanilla Currants

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1/4 cup currants

1 tablespoon pure vanilla extract

1 cup finely ground yellow cornmeal, preferably stone-ground

1 cup unbleached all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup buttermilk

1/4 cup pure maple syrup

6 tablespoons unsalted butter, melted, or 1/3 cup corn oil

3/4 cup frozen yellow or white corn kernels

1/4 cup chopped pecans

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