Cinnamon Cornbread

Name: Cinnamon Cornbread
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

7 ingredients

6 steps

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.