|Authentic Southern cornbread meets dukkah, an Egyptian nut-seed-spice mixture.|
|Directions||Preheat oven to 425.
Combine coriander and cumin seeds in the mortar and smash with the pestle. Transfer to a bowl along with nuts, sesame seeds, salt, cornmeal, flour, and baking soda and powder. Mix well.
Oil the skillet with 1 T oil and place in oven.
In the other bowl, whisk together the flaxseeds and water, then whisk in the remaining ingredients.
Add wet to dry and stir until just combined.
Spread into the hot skillet, then bake until golden brown and firm, about 20 minutes.
Serve hot, or make into cornbread croutons.
|Notes|| The first five ingredients make the dukkah, which you can also use to sprinkle on vegetables or beans for extra flavor.
Adapted from the recipe for “Skillet cornbread with pecan dukkah” in Afro-Vegan (read my review).
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