This crumbly date-nut corn bread combines the rustic charm of yellow cornmeal with the natural sweetness of dates, infused with the warm aroma of toasted cumin seeds. Perfect for a cozy breakfast or a comforting snack, this cornbread promises to be a delightful addition to your recipe repertoire.
When shopping for this recipe, you might need to pay special attention to medjool dates. These are larger, softer, and sweeter than regular dates and can often be found in the dried fruit section of your supermarket. Additionally, pecan halves and cumin seeds might not be pantry staples, so be sure to check the baking and spice aisles.
Ingredients For Crumbly Date-Nut Corn Bread
cumin seeds: Adds a warm, earthy flavor when toasted and ground.
pecan halves: Provides a crunchy texture and nutty taste.
vegetable oil: Used for heating the skillet and ensuring the bread doesn't stick.
yellow cornmeal: The base ingredient for the cornbread, giving it a distinct texture and flavor.
all-purpose flour: Adds structure and balance to the cornmeal.
baking powder: Helps the cornbread rise and become fluffy.
salt: Enhances the overall flavor of the bread.
baking soda: Works with the baking powder to provide leavening.
medjool dates: Sweetens the bread naturally and adds a chewy texture.
eggs: Binds the ingredients together and adds richness.
milk: Provides moisture and helps blend the ingredients.
honey: Adds sweetness and a hint of floral flavor.
unsalted butter: Adds richness and moisture to the cornbread.
One reader, Carrissa Becerra says:
This crumbly date-nut corn bread is a delightful treat! The combination of sweet dates and crunchy pecans adds a wonderful texture and flavor. Perfectly golden and slightly sweet, it’s a fantastic addition to any meal. Highly recommend!
Techniques Required for Making Crumbly Date-Nut Corn Bread
How to toast cumin seeds: Toast cumin seeds in a skillet over moderate heat for about 1 minute until fragrant. How to grind cumin seeds: Transfer toasted cumin seeds to a mortar and grind to a powder. How to toast pecans: Spread pecans on a pie plate and toast in the oven for 5 minutes, or until lightly browned. How to coarsely chop nuts: Let the toasted pecans cool, then coarsely chop them. How to tilt a hot skillet: Tilt the hot skillet to coat it with oil before pouring in the batter.
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
Technique Tip for Perfect Crumbly Date-Nut Corn Bread
To ensure the corn bread has a perfectly moist texture, make sure to finely chop the dates so they distribute evenly throughout the batter. This will help to add natural sweetness and moisture to each bite.
Time-Saving Tips for Making This Recipe
Pre-toast the nuts: Toast the pecans in bulk ahead of time and store them in an airtight container. This saves you from toasting them each time you make the recipe.
Pre-chop the dates: Chop the medjool dates in advance and keep them in the fridge. This will save you prep time when you're ready to bake.
Measure dry ingredients: Measure and mix the cornmeal, flour, baking powder, salt, and baking soda ahead of time. Store them in a sealed bag or container.
Use melted butter: Melt the butter in the microwave to quickly incorporate it into the wet ingredients.
Substitute Ingredients For Crumbly Date-Nut Corn Bread Recipe
cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy and slightly sweet flavor profile.
pecan halves - Substitute with walnut halves: Walnuts provide a similar texture and nutty flavor.
vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative with a mild flavor.
yellow cornmeal - Substitute with white cornmeal: White cornmeal has a similar texture and taste.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.
baking powder - Substitute with baking soda and cream of tartar: Use 1 part baking soda and 2 parts cream of tartar to mimic the leavening effect.
salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral content.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used as a sodium-free leavening agent.
medjool dates - Substitute with dried figs: Dried figs have a similar sweetness and chewy texture.
large eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg for a vegan alternative.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative with a mild flavor.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor.
unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and richness.
Best Way to Present Date-Nut Corn Bread
Serve smaller portion sizes: Cut the corn bread into elegant, bite-sized wedges to create a refined presentation. This allows the pecans and dates to be showcased in each piece, emphasizing the texture and flavor.
Use decoration: Garnish the plate with a light drizzle of honey and a sprinkle of ground cumin to enhance the visual appeal and hint at the flavors within the corn bread.
Add a complementary side: Pair the corn bread with a small dollop of whipped honey butter on the side. This adds a luxurious touch and provides a creamy contrast to the crumbly texture.
Highlight the ingredients: Place a few whole pecan halves and medjool dates artistically around the plate. This not only adds visual interest but also informs diners of the key ingredients.
Use a stylish plate: Serve the corn bread on a sleek, modern plate with a dark background. The contrast will make the golden corn bread stand out, creating a striking visual impact.
Incorporate fresh herbs: Add a sprig of fresh thyme or rosemary on the plate. The green color will add a pop of freshness and complement the earthy flavors of the corn bread.
Create height: Stack the corn bread wedges slightly off-center to create a sense of height and dimension on the plate. This adds a dynamic element to the presentation.
Use a sauce brush: Lightly brush a thin line of honey or butter sauce across the plate for a modern, artistic touch. This technique adds elegance and sophistication to the dish.
Essential Tools for Making Crumbly Date-Nut Corn Bread
Oven: Used to preheat to 400 degrees F and bake the corn bread until golden brown.
10-inch cast-iron skillet: Utilized for toasting cumin seeds, heating oil, and baking the corn bread.
Mortar and pestle: Employed to grind the toasted cumin seeds into a powder.
Pie plate: Used to spread and toast the pecans in the oven.
Large mixing bowl: For whisking together the cornmeal, flour, baking powder, salt, and baking soda, and for mixing in the dates, pecans, and cumin.
Medium mixing bowl: For mixing the eggs, milk, honey, and butter.
Whisk: Used to combine dry ingredients in the large bowl and wet ingredients in the medium bowl.
Knife: For coarsely chopping the toasted pecans.
Cutting board: Surface for chopping the pecans.
Measuring cups: For accurately measuring the cornmeal, flour, milk, and pecans.
Measuring spoons: For measuring the cumin seeds, baking powder, salt, baking soda, and honey.
Spatula: To gently stir the wet ingredients into the cornmeal mixture.
Wire rack: For cooling the corn bread after baking.
Knife: For cutting the corn bread into wedges before serving.
Storing and Freezing Crumbly Date-Nut Corn Bread
To store the corn bread, let it cool completely to room temperature before wrapping it tightly in plastic wrap or aluminum foil. This will help prevent it from drying out and maintain its crumbly texture. The wrapped corn bread can be stored at room temperature for up to 3 days.
If you want to keep the corn bread fresh for a longer period, you can store it in the refrigerator. Wrap the cooled corn bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh in the refrigerator for up to 1 week.
For longer storage, you can freeze the corn bread. Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container. Label the bag or container with the date and contents. The corn bread can be frozen for up to 3 months.
To thaw the frozen corn bread, remove it from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can thaw it at room temperature for a few hours. Once thawed, you can reheat the corn bread in the oven at 350°F (175°C) for about 10 minutes, or until it's heated through and the edges are slightly crispy.
If you want to freeze individual portions of the corn bread, slice it into wedges or squares before wrapping each piece tightly in plastic wrap or aluminum foil. Place the wrapped pieces in a freezer-safe bag or container, and freeze for up to 3 months. This way, you can easily thaw and reheat individual servings as needed.
How to Reheat Leftover Corn Bread
The best way to reheat leftover crumbly date-nut corn bread is to wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for about 10-15 minutes, or until it's heated through. This method helps to retain the moisture and prevent the corn bread from drying out.
Another option is to slice the leftover corn bread into individual portions and reheat them in a toaster oven. Place the slices on the toaster oven tray and heat for 5-7 minutes at 350°F (175°C), or until warmed through and slightly crispy on the outside.
For a quick and easy reheating method, you can also microwave the leftover corn bread. Place a slice on a microwave-safe plate and heat it on high power for 20-30 seconds, or until it's warm and soft. Be careful not to overheat it, as this can cause the corn bread to become tough and rubbery.
If you want to add a little extra flavor and moisture to your leftover corn bread, try slicing it in half horizontally and spreading a thin layer of butter or honey butter on the cut sides. Place the halves back together and wrap the corn bread in foil, then reheat it in the oven at 350°F (175°C) for 10-15 minutes.
For a crispy exterior and a soft, moist interior, you can also reheat leftover corn bread on a griddle or in a cast-iron skillet. Melt a small amount of butter in the skillet over medium heat, then place the corn bread slices in the skillet and cook for 2-3 minutes on each side, or until they're golden brown and heated through.
Random Fact About Crumbly Date-Nut Corn Bread
A unique aspect of this corn bread recipe is the inclusion of cumin seeds, which adds an unexpected layer of flavor.
Is Making Date-Nut Corn Bread at Home Economical?
This crumbly date-nut corn bread recipe is relatively cost-effective for a household. The primary ingredients like cornmeal, flour, and milk are inexpensive staples. Specialty items like medjool dates and pecans add some cost but are used in small quantities. The overall verdict for this recipe is a solid 8 out of 10. The approximate cost for a household of 4 people is around $10-$12 USD, making it an affordable yet delightful treat.
Is This Crumbly Corn Bread Recipe Healthy or Unhealthy?
This date-nut corn bread recipe has both healthy and unhealthy aspects. On the positive side, it includes nutritious ingredients like:
- Cornmeal, which is a good source of fiber and complex carbohydrates
- Pecans, which provide healthy fats, protein, and minerals
- Dates, which offer natural sweetness and fiber
- Eggs and milk, which contribute protein and calcium
However, the recipe also contains some less healthy components:
- All-purpose flour, which is refined and lacks fiber
- Butter and vegetable oil, which are high in saturated and unhealthy fats
- Honey, which adds extra sugar
To make this recipe healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour for added fiber and nutrients
- Reduce the amount of butter and oil, or substitute with healthier options like Greek yogurt or mashed avocado
- Use a lower-fat milk option, such as skim or almond milk
- Decrease the amount of honey and rely more on the natural sweetness of the dates
- Add some additional spices like cinnamon or nutmeg for flavor without extra calories
- Serve the corn bread with a side of fresh fruit or vegetables to balance out the meal
By making these adjustments, you can enjoy the delicious flavors of this date-nut corn bread while also supporting your overall health and well-being. Remember, moderation is key, and even with healthier modifications, it's important to be mindful of portion sizes and to complement this treat with a balanced diet and regular physical activity.
Editor's Thoughts on This Crumbly Corn Bread Recipe
This crumbly date-nut corn bread recipe offers a delightful twist on traditional cornbread. The combination of toasted cumin seeds and pecans adds a unique depth of flavor, while the medjool dates provide a subtle sweetness. The use of a cast-iron skillet ensures a perfectly crispy crust. The balance of ingredients, including the honey and butter, creates a moist and tender crumb. This recipe is a wonderful blend of savory and sweet, making it an excellent choice for both breakfast and dinner. The instructions are clear and easy to follow, ensuring a successful bake every time.
Enhance Your Crumbly Date-Nut Corn Bread Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Crumbly Date-Nut Corn Bread
Why trust this Crumbly Date-Nut Corn Bread Recipe:
This crumbly date-nut corn bread recipe is a delightful blend of flavors and textures. The toasted cumin seeds add a subtle warmth, while the pecans provide a satisfying crunch. Medjool dates bring a natural sweetness that pairs perfectly with the honey. The use of a cast-iron skillet ensures an even bake and a crispy crust. Each ingredient is carefully chosen to create a harmonious balance, making this recipe a must-try for any corn bread enthusiast.
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