Cardamom cornbread from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 77) by Asha Gomez and Martha Hall Foose

  • buttermilk
  • cornmeal
  • store-cupboard ingredients
  • ground green cardamom

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fiery mango jam

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 14, 2019

    I used the full amount of cardamom, and it was just right (except my cardamom was fairly ancient- I wouldn’t use the full amount of fresh). I didn’t notice any dryness, but it definitely isn’t a cakey style of cornbread.

  • sarahkalsbeek on July 13, 2018

    The cardamom was way too strong in this - would cut it down. Also came out a bit drier than my family prefers.

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