Web Exclusive: Cardamom Cornbread | Edible Michiana

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 KitchenBy Asha Gomez with Martha Hall FooseUsed by permission of Running Press Book Publishers, 2016Photo credit: Evan Sung Quote in the introduction above is an excerpt from Maya Parson's Winter 2016 Edible Michiana article, What's the Buzz.