Ingredients
½tspcumin seeds
¾cuppecan halves
1tbspvegetable oil
1¾cupsyellow cornmeal,coarse
¾cupall-purpose flour
2½tspbaking powder
1tspsalt
½tspbaking soda
6Medjool dates
2large eggs
1cupmilk
3tbsphoney
6tbspunsalted butter
Preparation
Preheat the oven to 400 degrees F.
In a 10-inch cast-iron skillet, toast the cumin seeds over moderate heat for about 1 minute until fragrant. Let cool, then transfer to a mortar, and grind to a powder.
Spread the pecans on a pie plate and toast in the oven for 5 minutes, or until lightly browned. Let cool, then coarsely chop the nuts.
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.
Tilt the hot skillet to coat it with oil. Pour the corn bread batter into the skillet.
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. Enjoy!
