Crumbly Date-Nut Corn Bread Recipe

Name: Crumbly Date-Nut Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 teaspoon cumin seeds; 3/4 cup pecan halves; 1 tablespoon vegetable oil; 1 3/4 cups coarse yellow cornmeal, preferably stone-ground; 3/4 cup all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 6 Medjool dates, pitted and cut into 1/2-inch pieces; 2 large eggs, lightly beaten; 1 cup milk; 3 tablespoons honey; 6 tablespoons unsalted butter, melted

Servings: persons

1/2 teaspoon cumin seeds
3/4 cup pecan halves
1 tablespoon vegetable oil
1 3/4 cups coarse yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 Medjool dates, pitted and cut into 1/2-inch pieces
2 large eggs, lightly beaten
1 cup milk
3 tablespoons honey
6 tablespoons unsalted butter, melted

1
Preheat the oven to 400.
2
In a 10-inch cast-iron skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute.
3
Let cool, then transfer to a mortar and grind to a powder.
4
Spread the pecans in a pie plate and toast in the oven for 5 minutes, or until lightly browned.
5
Let cool, then coarsely chop the nuts.
6
Add the oil to the skillet and heat in the oven.
7
In a large bowl, whisk the cornmeal with the flour, baking powder, salt and baking soda.
8
Stir in the dates, pecans and cumin.
9
In a medium bowl, mix the eggs, milk, honey and butter; then gently stir into the cornmeal just until blended.
10
Tilt the hot skillet to coat it with oil.
11
Pour the corn bread batter into the skillet and bake for about 20 minutes, or until golden brown and the top springs back when lightly pressed.
12
Transfer the corn bread to a wire rack to cool, then cut into wedges and serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 teaspoon cumin seeds, 3/4 cup pecan halves, 1 tablespoon vegetable oil, 1 3/4 cups coarse yellow cornmeal, preferably stone-ground, and more.

Yes, Crumbly Date-Nut Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crumbly Date-Nut Corn Bread

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