Cinnamon Cornbread
- 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
- Heat oven to 450u0b0F 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.
- In a medium bowl, stir together the cornmeal mix, flour, sugar and cinnamon.
- Add eggs and milk and stir until just blended. Then stir in remaining butter.
- Using a rubber spatula, scrape the batter into the skillet and smooth the top.
- Bake until golden and springy to the touch in the center, about 15 minutes.
- Let cool in pan for 10 minutes before cutting and serving.
unsalted butter, cornmeal mix, flour, sugar, ground cinnamon, eggs, lowfat milk
Taken from www.food.com/recipe/cinnamon-cornbread-388217 (may not work)