The most moist cornbread recipe you'll find, nothing dry or crumbly about it, and loaded with a holiday must-have ingredient, chestnuts! With a touch of honey, a smattering of pecans and dates, and a few savory herbs too, this Date & Chestnut Cornbread is crammed with flavor and the perfect balance of sweet & savory.
In a large bowl, stir together yellow cornmeal, flour, brown sugar, baking powder, baking soda, thyme, rosemary, and Lawry's seasoned salt.
In another large bowl, whisk together buttermilk, creamed corn, eggs, melted butter, and honey.
Add the wet ingredients to the dry ingredients, and stir until just combined -- do not overmix. A few clumps are okay.
Fold in chestnuts, dates, and pecans. If you'd like, hold back a tablespoon of each to scatter on top of the cornbread batter.
Line a 9x9-inch square pan (MUST be 9-inch square pan, 8-inch is too small) with foil or parchment paper, allowing the edges to hang over the pan.
Lightly spray with non-stick spray, particularly where there are corners that are not lined by foil or parchment paper.
Spread batter into prepared pan taking care not to shift the foil or parchment paper.
Bake at 350 for 35-45 minutes, or until edges are golden brown, and the center is set. A toothpick inserted near the center should come out clean.
Remove pan to a wire rack to cool completely.
Once cool, I find it helpful to chill the bread in the refrigerator for about an hour. This seems to help "cure" and firm up the bread, even if it doesn't remain refrigerated thereafter. If desired, chill bread for about an hour. I recommend this step.
Using the edges of the foil or parchment paper, lift the bread out of the pan.
Cut and serve.
This will freeze terrifically, so it's easy to make ahead. When freezing, I like to wrap baked goods in 1-2 layers of plastic wrap, folllowed by a layer of foil.