My F&W
quick save (...)

Crumbly Date-Nut Corn Bread

  • ACTIVE: 20 MIN
  • SERVINGS: Makes one 10-inch corn bread
  • FAST

The key to this corn bread is coarse stone-ground cornmeal. The cornmeal from War Eagle Mill in Arkansas is especially good; though the mill sells white cornmeal, the yellow variety makes a prettier bread (

  1. 1/2 teaspoon cumin seeds
  2. 3/4 cup pecan halves
  3. 1 tablespoon vegetable oil
  4. 1 3/4 cups coarse yellow cornmeal, preferably stone-ground
  5. 3/4 cup all-purpose flour
  6. 2 1/2 teaspoons baking powder
  7. 1 teaspoon salt
  8. 1/2 teaspoon baking soda
  9. 6 Medjool dates, pitted and cut into 1/2-inch pieces
  10. 2 large eggs, lightly beaten
  11. 1 cup milk
  12. 3 tablespoons honey
  13. 6 tablespoons unsalted butter, melted
  1. Preheat the oven to 400°. In a 10-inch cast-iron skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Let cool, then transfer to a mortar and grind to a powder. Spread the pecans in a pie plate and toast in the oven for 5 minutes, or until lightly browned. Let cool, then coarsely chop the nuts.
  2. Add the oil to the skillet and heat in the oven. In a large bowl, whisk the cornmeal with the flour, baking powder, salt and baking soda. Stir in the dates, pecans and cumin. In a medium bowl, mix the eggs, milk, honey and butter; then gently stir into the cornmeal just until blended.
  3. Tilt the hot skillet to coat it with oil. 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. Transfer the corn bread to a wire rack to cool, then cut into wedges and serve warm or at room temperature.
Make Ahead The corn bread can be baked 8 hours ahead. Rewarm before serving.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.