Honeyed Chestnut Corn Bread

Name: Honeyed Chestnut Corn Bread
Yield: Makes 12 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

By Leslie MackiePhotography by Pascal Andre

October 31, 2002

Recipe notes