By HokiesMom on September 01, 2009
Photo by Debbwl
Photo by Debbwl
"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)."
Serving Size: 1 (134 g)
Servings Per Recipe: 6
"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!"
"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."