Cinnamon Cornbread
"From the Family Suppers cookbook which I sent to my swap partner FloridaNative. This is super!! I just had to try it. You can also make it a spicy cornbread by subbing out the cinnamon and adding 1/2 tsp crushed red pepper flakes and reducing the sugar to 3 tbls instead of 1/3 cup. We loved it as cinnamon cornbread! I do not have a skillet, so I melted the butter in an 9-inch round baking stone (first step)."
photo by Debbwl
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
1 batch
- Serves:
- 6
ingredients
- 6 tablespoons unsalted butter
- 1 1⁄2 cups self-rising cornmeal mix
- 1 cup all-purpose flour
- 1⁄3 cup sugar
- 1⁄2 teaspoon ground cinnamon
- 2 large eggs, slightly beaten
- 1 cup low-fat milk
directions
- Heat oven to 450°F In an 8 or 9 inch cast iron skillet, melt butter. (I do not have a skillet so used a 9 inch round baking stone). Tilt pan to coat the bottom and then pour the remaining butter into a glass measure.
- In a medium bowl, stir together the cornmeal mix, flour, sugar and cinnamon.
- Add eggs and milk and stir until just blended. Then stir in remaining butter.
- Using a rubber spatula, scrape the batter into the skillet and smooth the top.
- Bake until golden and springy to the touch in the center, about 15 minutes.
- Let cool in pan for 10 minutes before cutting and serving.
Questions & Replies
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Reviews
-
I think with another half cup sugar and half teaspoon of cinnamon it would be perfect. Its not even close to as sweet as the boxed jiffy cornbread -
Delicious! Worked great in the cast iron skillet. I cut sugar to 1/4 cup and no cinnamon (personal preference) - it was great! -
Charming cornbread! Buttery, not to sweet and wonderful cinnamon flavor make this charming cornbread a great side for breakfast, lunch or dinner. Made as written right down to using the cast iron pan and it all worked out great. Thanks for the post. -
Great cornbread! Light and moist and the touch of cinnamon added a very nice flavor. Great with chili, even better for breakfast warmed with butter and syrup. Thanks for posting your recipe!
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I am not a fan of cornbread but my husband and son are. This recipe converted me. Cornbread is usually dry and grainy but this had really good texture and were really moist. I did half with cinnamon and half without. I also did them in a muffin tin to make serving easier. My son said said these were the best cupcakes lol. Make for Mini cook-a-thon.
RECIPE SUBMITTED BY
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