Cinnamon Cornbread

Submitted by HokiesMom

"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)."

 

• 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

1. 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.
2. In a medium bowl, stir together the cornmeal mix, flour, sugar and cinnamon.
3. Add eggs and milk and stir until just blended. Then stir in remaining butter.
4. Using a rubber spatula, scrape the batter into the skillet and smooth the top.
5. Bake until golden and springy to the touch in the center, about 15 minutes.
6. Let cool in pan for 10 minutes before cutting and serving.

Reviews

[cruzer23]

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

 

[HawaiianBaker]

Delicious! Worked great in the cast iron skillet. I cut sugar to 1/4 cup and no cinnamon (personal preference) - it was great!

 

[Debbwl]

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.

 

[loof751]

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!

 

[Samantha in Ut]

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.