Prep 5 mins
Cook 15 mins
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).
- 88.74 ml unsalted butter
- 354.88 ml self-rising cornmeal mix
- 236.59 ml all-purpose flour
- 78.07 ml sugar
- 2.46 ml ground cinnamon
- 2 large eggs, slightly beaten
- 236.59 ml low-fat milk
- 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.
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.