1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon salt
1 1/2 teaspoons cardomom
1 1/2 teaspoons baking powder
1 1/4 cups buttermilk, shaken
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup honey
2 large eggs
1/4 pistachios, chopped, plus 1 small handful for topping
Demarara sugar (for topping) (optional)
1. Preheat oven to 350 degrees F. Spray 9 x 5 metal loaf pan with nonstick spray. In a large bowl, whisk together all-purpose flour, whole wheat flour, cornmeal, sugar, sugar, cardamon and baking powder.
2. In a large measuring cup, or medium bowl, add buttermilk, melted butter, honey and eggs; whisk until thoroughly combined.
3. Fold in chopped pistachios. Transfer batter into prepared pan. Top with a handful of chopped pistachios and about a tablespoon of demarara sugar.
4. Transfer to oven and bake until about 1 hour and 5 minutes, and until top is golden brown and a skewer comes out clean. If the bread begins to brown too quickly, you can tent it with a piece of foil. Check on the bread at the 45 minute mark just to see what the deal is. Cool in the rack for about 15 minutes and then transfer to a rack to cool. Wrap tightly in plastic wrap. Bread will be moist for 1-2 days.