Slather this delicious cornbread with lemony Hummus and Tomato Chutney for a great starter or snack.

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Servings: Makes 6 servings
  • 2 1/4 cups all-purpose flour
  • 3/4 cup coarse cornmeal
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 5 large eggs
  • 3/4 cup sugar
  • 1 tsp. vanilla paste or vanilla extract
  • 1 cup vegetable oil
  • 1 cup white wine
  • 2 tsp. Aleppo pepper or hot paprika
  • 2 tsp. onion seeds
  • 3/4 cup salted butter
  • Directions
    Preheat oven to 350°. Butter and flour a 10-inch cake pan.

    Sift together flour, cornmeal, baking powder, and cinnamon.

    In a mixer bowl, beat together eggs, sugar, and vanilla on medium speed until doubled in volume. Reduce speed to low and slowly beat in oil, then white wine.

    Fold flour mixture, Aleppo, and onion seeds into egg mix. Stir until just combined. Pour into greased baking pan and bake 1 hour.

    Melt butter. When bread is done baking, remove from oven; prick 10 times with a skewer or toothpick. Pour butter over bread and let cool in pan. Cut into 3- to 4-inch-thick slices and serve.


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