Cinnamon Cornbread Recipe

Name: Cinnamon Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 400u00b0F.
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!

684

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup canola oil, 1 1/4 cups stone-ground cornmeal, 3/4 cup unbleached all-purpose flour, 1 teaspoon baking soda, and more.

Yes, Cinnamon Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Cornbread

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