Web Exclusive: Cardamom Cornbread

"While some trends are admittedly awful (my stink eye is on you, low-fat snack foods), our fascination with food trends reveals an aspect of American food culture that is exceptional and exciting: From cilantro jalapeño hummus to cardamom cornbread, we love innovation, mixing things up and trying new things."

November 30, 2016


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

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What’s the Buzz? In defense of food trends

If you feel the urge to roll your eyes at the food fashionistas, you are not alone, but they can also push us out of our comfort zones, tempting us to experiment with new ingredients and flavors.


  • 5 tablespoons melted unsalted butter, divided
  • 2 cups cornmeal
  • 2 teaspoons green cardamom powder
  • 1 teaspoon kosher salt
  • 1½ teaspoons white granulated sugar
  • ½ teaspoon baking soda
  • 2 large eggs
  • 2 cups buttermilk
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