- Preheat oven to 350F
- Spray a 9 x 2 1/2-inch round pan and set aside.
- In a bowl, mix together:
- 2 cups yellow cornmeal
- 1 cup King Arthur Unbleached, All-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In a separate bowl beat together with a handheld mixer:
- 1 stick unsalted butter at room temperature
- 1/4 cup honey
- 2 tablespoons brown sugar
- Pinch nutmeg
- 4 egg yolks (save whites for beating)
- 1 cup chopped, roasted chestnuts
- Mix the flour mixture with 1 cup of buttermilk, stirring it in three additions. Then add the butter mixture with 1 cup of chopped roasted chestnuts to form a batter.
- In a separate bowl beat 4 egg whites with clean beaters until soft peaks form. Gently fold the whites into the batter and pour the mixture into the prepared pan.
- Bake for 45 to 50 minutes, or until the top is browned and a wooden tester comes out dry.
- Allow the cornbread to rest in the pan for 10 or 15minutes before unmolding. This texture is more cake-like than regular cornbread and is much easier to slice/cut without crumbling.
- Note: If your 9-inch round cake pan is not at least 2 1/2 inches deep, use a 10 or 11-inch diameter pan and adjust the baking time.
- If you don't have buttermilk, you may use regular or skim milk. Put a tablespoon of cider vinegar in the measuring cup first and then fill with the milk to the 1-cup line. If you add the baking soda to this combination, it will thicken it to the consistency of buttermilk.
- Walnuts or almonds will also work well in this recipe.
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