Instructions: 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, cornmeal, 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 20 to 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).

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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