Cinnamon Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup canola oil1 1/4 cups stone-ground cornmeal3/4 cup unbleached all-purpose flour1 teaspoon baking soda1 1/2 teaspoons baking powder1/4 teaspoon sea salt3 tablespoons Turbinado sugar2 eggs, beaten1 cup milk or milk substitute1 teaspoon cinnamon, plus some extra1/2 teaspoon allspice1/8 teaspoon ground cloves
Preheat the oven to 400-degrees F.
Oil a 9-inch by 9-inch baking pan.
Combine all the ingredients in a mixing bowl and blend, keeping it a bit lumpy. Don't work it too much.
Pour the batter into the prepared baking pan and sprinkle extra cinnamon on top, swirling it into the batter slightly.
Bake for 20 to 25 minutes, until done. The center should spring back when touched.
Let it rest for 5 or 10 minutes before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user CELTIC_WITCH.
Oil a 9-inch by 9-inch baking pan.
Combine all the ingredients in a mixing bowl and blend, keeping it a bit lumpy. Don't work it too much.
Pour the batter into the prepared baking pan and sprinkle extra cinnamon on top, swirling it into the batter slightly.
Bake for 20 to 25 minutes, until done. The center should spring back when touched.
Let it rest for 5 or 10 minutes before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user CELTIC_WITCH.
Nutritional Info Amount Per Serving
- Calories: 143.6
- Total Fat: 6.0 g
- Cholesterol: 40.1 mg
- Sodium: 182.6 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.6 g
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