Buttermilk Corn Bread With Chives And Thyme

Directions

1. Preheat the oven to 425 degrees. Grease an 8 inch square baking pan. Heat the butter and set it aside to cold.
2. In a bowl, combine the flour, cornmeal, brown sugar, baking pwdr, baking soda, salt, ginger and nutmeg.
3. In another bowl, beat the Large eggs and buttermilk together till well-blended.
4. Pour the melted butter and the egg mix into the bowl with the dry ingredients. Stir to combine. Mix in the cashews.
5. Pour the batter into the prepared pan. Bake 20 to 25 min or possibly till puffed and golden, and a cake tester inserted into the center comes out clean.
6. Cold it in the pan 10 min, then invert it onto a cake rack to cold completely (or possibly serve the bread hot).
7. Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.