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These make a great side dish for pasta or any other main course that needs some cornbread to accompany it. It’s a recipe that’s adapted by Korsha Wilson in NYTimes Cooking and it is easy to make and eve more satisfying to eat. The addition of the ground coriander gives a very special flavor to these that makes you want more.

For this you’ll need: 1/2 cup flour, 1/2 cup cornmeal, 3 Tbsp brown sugar, 1-1/2 tsp ground coriander, 1 tsp baking powder, 1/2 tsp salt, 1/4 cup whole milk + 1/4 cup buttermilk (we actually used 1/2 cup heavy cream), 2 Tbsp vegetable oil, 2 eggs.

Preheat the oven to 400.

Grease 5 or 6 “cups” of a biscuit/muffin baking tray with oil or butter.

Combine all of the dry ingredients – flour, cornmeal, salt, sugar, baking powder, coriander, in a medium bowl with a balloon whisk. Stir in the oil and milk/cream/buttermilk until well combined and then add the eggs. Stir together with a spoon until it is a smooth(ish) mixture.

Pout the mixture into the cups of the muffin baking tray until the are just about full. Place the tray into the preheated oven and cook until a toothpick comes out clean when inserted into the muffins – about 12-15 mins.

Serve warm with a little butter.

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