Herbed Chestnut Cornbread with Fresh Thyme and Basil

Prep: 20 minCook: 1 hr 20 minmediumAmerican
Herbed Chestnut Cornbread with Fresh Thyme and Basil

This cornbread combines the sweetness of honey and chestnuts with aromatic fresh herbs like thyme and basil. The addition of applesauce and vegetable broth creates an exceptionally moist texture, while folded egg whites provide a light, airy crumb. Perfect as a side dish for holiday meals or hearty soups, this cornbread offers a sophisticated twist on the classic with its nutty chestnuts and herb-forward flavor profile that sets it apart from traditional versions.

VegetarianDairy-FreeNut-Free

Ingredients

  • 2 cups yellow cornmeal
  • 1 cup unbleached all purpose flour
  • 4 teaspoons baking powder
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon baking soda
  • ¾ cup extra virgin olive oil
  • ¼ cup honey
    maple syrup1:1

    slightly different flavor profile

    Full guide →
  • 2 tablespoons golden brown sugar, packed
  • 4 large eggs, separated
  • 1 cup chestnuts, coarsely chopped
    toasted walnuts1:1adds tree_nuts

    different nutty flavor and texture

  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon dried parsley
  • ¼ cup vegetable broth
  • ½ cup applesauce

Instructions

  1. 1

    Preheat oven and spray and flour a round cake pan or rectangular aluminum pan

  2. 2

    Sift together cornmeal, flour, baking powder, salt, and baking soda in a large bowl

  3. 3

    Beat oil, honey, and sugar until pale in color in a medium bowl

  4. 4

    Add egg yolks one at a time, beating well after each addition

  5. 5

    Add wet mixture to dry mixture and stir just until combined without over-mixing

  6. 6

    Stir chestnuts, thyme, basil, and parsley into the batter

  7. 7

    Mix vegetable broth and applesauce together in a separate bowl

  8. 8

    Gradually stir broth-apple mixture into batter one-third at a time

  9. 9

    Add more vegetable broth a tablespoon at a time if batter seems overly dry

  10. 10

    Beat egg whites to semi-stiff peaks with an electric mixer

  11. 11

    Fold egg whites into batter and pour into prepared pan

  12. 12

    Bake until top is golden and slightly puffed

  13. 13

    Cool in pan on rack before serving

Tips

Tip 1

Don't over-mix the batter after combining wet and dry ingredients to keep the cornbread tender

Tip 2

Beat egg whites to semi-stiff peaks for the lightest texture and fold gently to maintain airiness

Tip 3

Add extra vegetable broth gradually if batter seems too dry for proper moisture balance

Good to Know

Storage

Store cooled cornbread tightly wrapped in plastic at room temperature up to three days

Make Ahead

Can be made up to three days in advance and stored wrapped

Serve With

Serve warm or at room temperature

See pairing guide →

Common Mistakes

Watch

Don't over-mix batter to avoid tough, dense cornbread

Watch

Don't over-beat egg whites to avoid deflating when folding

Substitutions

honey→
maple syrup1:1

slightly different flavor profile

Full guide →
chestnuts→
toasted walnuts1:1adds tree_nuts

different nutty flavor and texture

fresh herbs→
all dried herbs1:3

use 1 teaspoon each instead of tablespoon

Full guide →
Find more substitutions →

FAQ

Can I use canned chestnuts instead of fresh?

Yes, canned or jarred chestnuts work well. Drain and chop them coarsely before adding to the batter for the same texture.

What if I don't have a round cake pan?

Use a 9x13 inch rectangular pan as suggested, or even muffin tins. Adjust baking time accordingly for different pan sizes.

How long will this cornbread keep fresh?

Store tightly wrapped at room temperature for up to three days. For longer storage, wrap well and freeze for up to three months.