Web Exclusive: Cardamom Cornbread

Thanksgiving Baking Bread

"While some trends are admittedly awful (my stink eye is on you, low-fat snack foods), our fascination with food trends reveals an aspect of American food culture that is exceptional and exciting: From cilantro jalapeño hummus to cardamom cornbread, we love innovation, mixing things up and trying new things."

November 30, 2016

Ingredients

5 tablespoons melted unsalted butter, divided
2 cups cornmeal
2 teaspoons green cardamom powder
1 teaspoon kosher salt
1½ teaspoons white granulated sugar
½ teaspoon baking soda
2 large eggs
2 cups buttermilk

Instructions

Makes one 9-inch pan, 8 to 10 servings

Heat the oven to 425°F. Grease a 9-inch cast-iron skillet with 1 tablespoon of the butter. In a large bowl, mix together the cornmeal, cardamom, salt, sugar, and baking soda. In a separate bowl, mix the eggs and buttermilk together. Pour the buttermilk and the eggs into the large bowl with the dry ingredients and mix well. Add the remaining melted butter and whisk. Pour the batter into the skillet and bake for 15 to 20 minutes. Serve warm.

Recipe from My Two Souths: Blending the Flavors of India into a Southern Kitchen
By Asha Gomez with Martha Hall Foose

Used by permission of Running Press Book Publishers, 2016

Photo credit: Evan Sung

Quote in the introduction above is an excerpt from Maya Parson's Winter 2016 Edible Michiana article, What's the Buzz.