Ingredients
Oil for the pan
2 c. all-purpose flour
1 c. finely ground cornmeal
1/2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 c. unsalted butter
3 large eggs
1 c. buttermilk
3 tbsp. honey
1/4 tsp. ground cardamom
1/4 tsp. ground roasted or regular cumin
Preparation
Step 1Heat oven to 400 degrees F. Oil a 9-inch cast-iron skillet, an 8- or 9-inch square baking pan or a 12-cup muffin tin.Step 2In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, baking soda, and salt; Set aside.Step 3Melt 3/4 cup (1 1/2 sticks) butter. In a large bowl, whisk the eggs, buttermilk, and melted butter until blended.Step 4Add 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).Step 5Meanwhile, in a small bowl, mix together the honey, cardamom, and cumin, and the remaining 1/2 cup (1 stick) butter. Serve with the warm cornbread.
