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.


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