Preparation

Sumac is that secret weapon gathering dust in spice shops—a crimson powder that tastes like lemon had a baby with cranberries. When my Turkish neighbor Ayşe brought me a jar, I knew exactly where it belonged: in my cast-iron cornbread, the same skillet my mama used every Sunday.

Preparation

1. Preheat oven to 425°F and place your cast-iron skillet inside to get scorching hot.
2. Melt butter in a small saucepan, then whisk in sumac until it blooms and releases its citrusy perfume. Set aside 1 tablespoon for finishing.
3. In a bowl, whisk together cornmeal mix, buttermilk, egg, and the remaining sumac butter until just combined. Lumps are your friends here.
4. Carefully remove the hot skillet and pour in the batter. It should sizzle aggressively at the edges.
5. Bake 18-20 minutes until golden and a toothpick comes out clean. Brush with reserved sumac butter immediately after removing from oven.

Serving suggestion: This cornbread begs for smoky collards or white beans. The sumac's tartness cuts through rich, fatty dishes like nobody's business.