Honey-Glazed Cumin & Coriander Cornbread
Recipe, introduction and photos reprinted with permission from, 'A Good Day to Bake: Simply Baking Recipes for Every Mood' by Benjamina Ebuehi.I love the versatility of cornbread. It’s perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.Here, it’s gently spiced with some cumin and coriander before being smothered in a buttery honey glaze, speckled with seeds and chilli. I always have a little moment when I’m pouring the glaze on top, mesmerized by how it glistens and slowly seeps into the surface.
- Servings: 8
Source: Oaktown Spice Shop
Ingredients
- Scant ½ cup unsalted butter, plus extra for greasing
- Generous 1 cup buttermilk
- eggs
- fine cornmeal
- Scant 1 cup plain flour
- teaspoon ground coriander
- teaspoon ground cumin
- tablespoons caster sugar
- teaspoon baking powder
- teaspoon bicarbonate of soda
- teaspoon salt
- Small handful of fresh coriander , roughly chopped
- tablespoon pumpkin seeds
- tablespoon sunflower seeds
- teaspoon cumin seeds
- tablespoon unsalted butter
- teaspoon chilli flakes
- generous tablespoon honey
- Big pinch of flaky sea salt