Brown Sugar Cashew Cornbread

4 tablespoons butter
1 1/4 cups flour
2/3 cup corn meal
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon nutmeg
2 eggs
1 cup buttermilk
1/2 cup cashew nuts

Preheat the oven to 425 degrees. Grease an 8-inch square baking pan. Melt the butter and set it aside to cool. In a bowl, combine the flour, corn meal, brown sugar, baking powder, baking soda, salt, ginger and nutmeg. In another bowl, beat the eggs and buttermilk together until well blended. Pour the melted butter and the egg mixture into the bowl with the dry ingredients. Stir to combine. Fold in the cashews. Pour the batter into the prepared pan.
Bake for 20-25 minutes or until puffed and golden brown and a cake tester inserted into the center comes out clean. Cool it in the pan 10 minutes, then invert it onto a cake rack to cool completely (or serve the bread warm).
Makes one 8-inch square loaf or 8 servings.
     

Per serving: 262 calories; 12 g fat (5 g saturated fat; 41 percent calories from fat); 32 g carbohydrates; 71 mg cholesterol; 459 mg sodium; 7 g protein; 2 g fiber.