Cinnamon Cornbread with Cardamom Honey Butter

I really love cornbread and when I saw a recipe for cinnamon cornbread in Woman’s Day I quickly made it.  This is a delicious recipe, I did make a couple small changes.  We enjoyed this bread with my Taco Soup but it also can be eaten as a snack, almost like a dessert!  So yummy.


Cinnamon Cornbread:
2 cups flour
1 cup cornmeal
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
¾ cup butter, melted
3 large eggs
1/2 cup milk
1/2 cup sour cream

Cardamom Honey Butter:
1/2 cup butter, softened
4 Tbl honey
1/4 tsp cardamom

Preheat oven to 400°.  In medium bowl whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt, set aside.  In a large bowl, whisk melted butter, eggs, milk, and sour cream.  Add flour mixture to butter/egg mixture and stir just until combined.  Spread into a sprayed 9″x9″ baking pan.  Bake 20-25 minutes until pick inserted in center comes out clean.  In a small bowl, mix softened butter, honey, and cardamom.  Enjoy Cinnamon Cornbread warm with cardamom honey butter.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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