Ingredients
| Quantity | Ingredients |
|---|---|
| 2 cups | yellow cornmeal |
| 1 cup | unbleached all-purpose flour |
| 4 tsp | baking powder |
| 1 1/2 tsp | coarse salt |
| 1/2 tsp | baking soda |
| 1/2 cup | unsalted butter, at room temperature |
| 1/4 cup | honey |
| 2 tbsp | packed golden brown sugar |
| 4 | large eggs, separated |
| 1 cup | vacuum-packed whole roasted chesnuts, coarsely chopped |
| 1 tbsp | chopped fresh thyme |
| 1 cup | buttermilk |
Directions
1. Preheat oven to 350F. Butter and flour a 9-inch round cake pan with 2-inch-high sides. 2. In a medium bowl, whisk together cornmeal, flour, baking powder, salt and baking soda to blend. 3. In a large bowl, using electric mixer, beat butter, honey and sugar until pale and fluffy. Add yolks 1 at a time, beating well after each addition. Mix in chestnuts and thyme. 4. Mix in dry ingredients, alternating with buttermilk, in 3 additions each. In another large bowl, using electric mixer, beat egg whites to medium-stiff peaks. Fold whites into batter. 5. Pour batter into prepared pan. Bake until top is golden and slightly puffed, about 50 minutes. Cool corn bread in pan on rack 10 minutes. Serve warm or at room temperature. 6. Can be made 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature. Makes 12 servings.
Source: www.epicurious.com