Cinnamon Buttermilk Cornbread

By cherwest

Cinnamon Buttermilk Cornbread With Cumin And Cardamom Honey Butter

Ingredients

• Oil for the pan
• 2 cup(s) all-purpose flour
• 1 cup(s) finely ground cornmeal
• 1/2 cup(s) sugar
• 2 teaspoon(s) baking powder
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) kosher salt
• 1 1/4 cup(s) (2.5 sticks) unsalted butter, at room temperature
• 3 large eggs
• 1 cup(s) buttermilk, at room temperature
• 3 tablespoon(s) honey
• 1/4 teaspoon(s) ground cardamom
• 1/4 teaspoon(s) ground roasted or regular cumin

Preparation

Step 1

Heat oven to 400°F. Oil a 9-in. cast-iron skillet, an 8- or 9-in. square baking pan or a 12-cup muffin tin.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, baking soda and salt; set aside.
Melt ¾ cup (1½ sticks) butter. In a large bowl, whisk the eggs, buttermilk and melted butter until blended.
Add the reserved flour mixture to the egg mixture and stir to combine. Spread into the prepared pan and bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes (15 minutes for muffins).
Meanwhile, in a small bowl, mix together the honey, cardamom and cumin and the remaining ½ cup (1 stick) butter. Serve with the warm cornbread.