CINNAMON CORNBREAD

Cinnamon Cornbread image

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

Provided by Kalamata Jane

Categories Breads

Time 40m

Yield 9-12 pieces of cornbread, 5-6 serving(s)

Number Of Ingredients 16

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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)

Steps:

Preheat oven to 400°F.
Oil a 9x9 inch baking pan. Other sizes could probably work too, just watch your baking time so it doesn't burn.
Stir all dry ingredients together in a large bowl.
Stir all wet ingredients together in a medium bowl.
Stir the wet and dry ingredients together. Keep the batter a bit lumpy.
Pour batter into pan and sprinkle some extra cinnamon on top, swirling it into the batter slightly.
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!

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