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Chestnut Cornbread



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 15 minutes 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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