cinnamon buttermilk cornbread with cumin and cardamom honey butter

Before I left my parents' house this holiday, I quickly typed up some recipes from American magazines and saved them as drafts in blogger. This cornbread recipe accompanied an article with three chili recipes. I love Julie's Cornbread, but really, with that ratio of sugar and butter to bisquick and cornmeal, we should just call it a cake. This cornbread is a little heartier, especially when I mix the flour, 1/3 whole wheat to 2/3 white. It gets a small kick of flavor from the cinnamon and buttermilk, but the star is the cumin and cardamom honey butter. Mmmm. So good, especially when the cornbread is still warm. It goes especially well with chili or taco soup.

CINNAMON BUTTERMILK CORNBREAD WITH CUMIN AND CARDAMOM HONEY BUTTER
from Woman's Day magazine

2 cups flour
1 cup cornmeal
½ cup sugar
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
1 ¼ cup butter, at room temperature
3 large eggs
1 cup buttermilk, at room temperature
3 Tbsp honey
¼ tsp ground cardamom
¼ tsp ground roasted or regular cumin

WHISK together flour, cornmeal, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl. Melt ¾ cup butter. In a large bowl, whisk the eggs, buttermilk, and melted butter.

ADD reserved flour mixture to egg mixture and stir to combine. Spread into a greased square baking pan. Bake at 400°F until toothpick in the center comes out clean, about 20-25 minutes.

MIX honey, cardamom, cumin, and ½ cup butter. Serve with warm cornbread.