Honeyed Chestnut Corn Bread

Breakfast, Snacks.
Serve with additional honey, if desired.

Honeyed Chestnut Corn Bread


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


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