Cinnamon Cornbread

Delicious! I make this on a weekly basis, and I grew up with it. This goes beautifully with some honey and/or butter.

• Ready In: 40 mins
• Serves: 5-6
• Yields: 9-12 pieces of cornbread

Ingredients

• 1⁄4 cup canola oil
• 1 1⁄4 cups  stone-ground cornmeal
• 3⁄4 cup unbleached all-purpose flour
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon sea salt
• 3 -4  tablespoons sugar
• 2  eggs, beaten
• 1  cup 2% low-fat milk
• 1  teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 1⁄8 teaspoon ground cloves
• 1⁄4 teaspoon vanilla (optional)
•  rose water, to taste (optional)
•  rosemary, to taste (optional)
•  peppermint oil, to taste (optional)

Directions

1. Preheat oven to 400°F.
2. Oil a 9x9 inch baking pan. Other sizes could probably work too, just watch your baking time so it doesn't burn.
3. Stir all dry ingredients together in a large bowl.
4. Stir all wet ingredients together in a medium bowl.
5. Stir the wet and dry ingredients together. Keep the batter a bit lumpy.
6. Pour batter into pan and sprinkle some extra cinnamon on top, swirling it into the batter slightly.
7. Bake for 20-26 minutes until done. The center should spring back when touched. Let it sit 5-10 minutes before cutting, if you can resist!