Cumin Seed Cornbread

My favorite kind of recipes are ones that are really easy to make, and yet have a simple twist or nice surprise that takes them from ordinary to interesting. This is a perfect example.

Serves 8 to 10

1 1/2 teaspoons cumin seed
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk (not fat free)
2 eggs, lightly beaten
1 tablespoon unsalted butter, melted, plus more for the baking pan

Preheat an oven to 425°F. Butter a 9-by-13-inch baking pan; set aside.

In a small skillet over medium heat, toast the cumin seeds, swirling occasionally, until fragrant, about 2 minutes. Remove the seeds to a plate to cool.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and toasted cumin seeds. Add the milk, egg and 1 tablespoon of melted butter, stirring until just combined.

Pour the batter into the prepared pan. Bake the cornbread until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cornbread cool in the baking pan for 10 minutes, then remove from the pan and transfer to a rack to cool completely.