How To Make Crumbly Date-Nut Corn Bread
Delightfully crumbly with an added crunch, this date-nut corn bread is easily made with chewy dates, pecans, and naturally sweetened by honey.
Serves:
Ingredients
- ½tspcumin seeds
- ¾cuppecan halves
- 1tbspvegetable oil
- 1¾cupsyellow cornmeal,coarse
- ¾cupall-purpose flour
- 2½tspbaking powder
- 1tspsalt
- ½tspbaking soda
- 6Medjool dates
- 2large eggs
- 1cupmilk
- 3tbsphoney
- 6tbspunsalted butter
Instructions
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Preheat the oven to 400 degrees F.
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In a 10-inch cast-iron skillet, toast the cumin seeds over moderate heat for about 1 minute until fragrant. Let cool, then transfer to a mortar, and grind to a powder.
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Spread the pecans on a pie plate and toast in the oven for 5 minutes, or until lightly browned. Let cool, then coarsely chop the nuts.
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Add the oil to the skillet and heat in the oven.
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In a large bowl, whisk the cornmeal with the flour, baking powder, salt, and baking soda. Stir in the dates, pecans, and cumin.
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In a medium bowl, mix the eggs, milk, honey, and butter, then gently stir into the cornmeal just until blended.
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Tilt the hot skillet to coat it with oil. Pour the corn bread batter into the skillet.
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Bake for about 20 minutes, or until golden brown and the top springs back when lightly pressed.
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Transfer the corn bread to a wire rack to cool, then cut into wedges and serve warm or at room temperature. Enjoy!
Recipe Notes
Make-Ahead: The corn bread can be baked 8 hours ahead
Nutrition
- Calories: 874.39kcal
- Fat: 40.04g
- Saturated Fat: 14.43g
- Trans Fat: 0.73g
- Monounsaturated Fat: 16.31g
- Polyunsaturated Fat: 6.53g
- Carbohydrates: 118.93g
- Fiber: 7.57g
- Sugar: 41.96g
- Protein: 15.00g
- Cholesterol: 144.89mg
- Sodium: 644.04mg
- Calcium: 344.87mg
- Potassium: 582.48mg
- Iron: 5.90mg
- Vitamin A: 224.55µg
- Vitamin C: 0.30mg
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