Cinnamon Cornbread

• 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 400u0b0F.
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!

canola oil, stoneground cornmeal, flour, baking soda, baking powder, salt, sugar, eggs, milk, cinnamon, allspice, ground cloves, vanilla, water, rosemary, peppermint oil

Taken from www.food.com/recipe/cinnamon-cornbread-333878 (may not work)