Cumin Cornbread

¾ cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons cumin seed
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
1 large egg, beaten
1 tablespoon unsalted butter, melted and cooled to room temperature

Preheat oven to 425°. Mix dry ingredients in bowl; add milk, egg, butter, and stir until just combined. Put in a greased 8-inch baking dish; bake 20-25 min.

Advertisement

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.