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 or simply click on the Demarle at Home logo below.


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