"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, August 30, 2010

Chestnut Corn Bread

Not just for roasting 
Roasted chestnuts might be tasty, but this nut also makes a delicious addition to many recipes
by Heather Berry
Many people might think chestnuts are only good for “roasting over an open fire” around the holidays, but they’d be wrong. While they’re a delicious beginning to the cold-weather months, chestnuts are harvested in late September through early October in Missouri. They make a delicious addition to many recipes.
While referred to as nuts, the meat inside a chestnut is soft and starchy, making them more akin to a grain than a crunchy nut. It’s probably one of the only nuts that is often treated like a vegetable because of its starch content. Don’t confuse chestnuts with water chestnuts — they come from completely different plants.
Nutrition-wise, chestnuts, or “the unNut” as they’re often dubbed, are nearly fat and carb-free. They’re also high in fiber, cholesterol-free and contain as much vitamin C as an equal weight of lemons.
The University of Missouri Center for Agroforestry hosts the Missouri Chestnut Roast each October. This year, the free event will be held from 10 a.m. to 4 p.m., Oct. 16, in New Franklin, north of Boonville. For more information, contact Julie Rhoads at
or 573-882-3234, or via their website at

1 cup chestnuts, boiled and shelled
2 cups yellow cornmeal
1 cup flour
4 teaspoons baking powder
1-1/2 teaspoons salt, coarse
1/2 teaspoon baking soda
1 stick unsalted butter, room temperature
1/4 cup honey
2 tablespoons brown sugar
4 large eggs, separated
1 cup buttermilk
Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch glass baking pan. Whisk cornmeal, flour, baking powder, salt and baking soda in a medium bowl. Using an electric mixer, beat butter, honey and brown sugar in a large bowl until well combined. Add egg yolks, one at a time, beating well after each addition. Mix in chestnuts and stir.
Add dry ingredients, alternating with buttermilk, in three additions. Using mixer, beat egg whites in another large bowl until medium-stiff peaks form. Gently fold in egg whites.
Pour batter into prepared dish. Bake for 50 minutes or until top is golden and slightly puffy. Cool corn bread for 10 minutes before serving.

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