Honeyed Chestnut Corn Bread Recipe

Name: Honeyed Chestnut Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yellow cornmeal; 1 cup unbleached all purpose flour; 4 teaspoons baking powder; 1 1/2 teaspoons coarse salt; 1/2 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup honey; 2 tablespoons (packed) golden brown sugar; 4 large eggs, separated; 1 cup vacuum-packed whole roasted chestnuts,* coarsely chopped; 1 tablespoon chopped fresh thyme; 1 cup buttermilk

Servings: persons

2 cups yellow cornmeal
1 cup unbleached all purpose flour
4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
2 tablespoons (packed) golden brown sugar
4 large eggs, separated
1 cup vacuum-packed whole roasted chestnuts,* coarsely chopped
1 tablespoon chopped fresh thyme
1 cup buttermilk

1
Preheat oven to 350F.
2
Butter and flour 9-inch round cake pan with 2-inch-high sides.
3
Whisk first 5 ingredients in medium bowl to blend.
4
Using electric mixer, beat butter, honey, and sugar in large bowl until pale.
5
Add yolks 1 at a time, beating well after each addition.
6
Mix in chestnuts and thyme.
7
Mix in dry ingredients, alternating with buttermilk, in 3 additions each.
8
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium-stiff peaks.
9
Fold whites into batter.
10
Pour batter into prepared pan.
11
Bake until top is golden and slightly puffed, about 50 minutes.
12
Cool corn bread in pan on rack 10 minutes.
13
Serve warm or at room temperature.
14
(Can be made 1 day ahead.
15
Cool completely.
16
Wrap in foil and let stand at room temperature.)
17
Available at specialty foods stores and some supermarkets.

1048

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups yellow cornmeal, 1 cup unbleached all purpose flour, 4 teaspoons baking powder, 1 1/2 teaspoons coarse salt, and more.

Yes, Honeyed Chestnut 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.

That's it — enjoy your meal!

Honeyed Chestnut Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions