Cinnamon Cornbread Recipes Recipe Cards Recipe For Shrimp

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CINNAMON CORNBREAD



Cinnamon Cornbread image

Delicious! I make this on a weekly basis, and I grew up with it. This goes beautifully with some honey and/or butter.

Provided by Kalamata Jane

Categories     Breads

Time 40m

Yield 9-12 pieces of cornbread, 5-6 serving(s)

Number Of Ingredients 16

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)

Steps:

  • Preheat oven to 400°F.
  • Oil a 9x9 inch baking pan. Other sizes could probably work too, just watch your baking time so it doesn't burn.
  • Stir all dry ingredients together in a large bowl.
  • Stir all wet ingredients together in a medium bowl.
  • Stir the wet and dry ingredients together. Keep the batter a bit lumpy.
  • Pour batter into pan and sprinkle some extra cinnamon on top, swirling it into the batter slightly.
  • 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!

CINNAMON CORNBREAD



Cinnamon Cornbread image

From the Family Suppers cookbook which I sent to my swap partner FloridaNative. This is super!! I just had to try it. You can also make it a spicy cornbread by subbing out the cinnamon and adding 1/2 tsp crushed red pepper flakes and reducing the sugar to 3 tbls instead of 1/3 cup. We loved it as cinnamon cornbread! I do not have a skillet, so I melted the butter in an 9-inch round baking stone (first step).

Provided by HokiesMom

Categories     Breads

Time 20m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

CINNAMON BREAD I



Cinnamon Bread I image

This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.

Provided by Carol

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  • Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
  • Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
  • Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.4 g, Cholesterol 31.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 368.5 mg, Sugar 19.9 g

CINNAMON YUM CAKE



Cinnamon Yum Cake image

The name says it all! White wine keeps the cake flavorful and moist, and walnuts on top add a little crunch.

Provided by SandyG

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 2h20m

Yield 16

Number Of Ingredients 13

3 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
¾ teaspoon ground cinnamon
¼ teaspoon salt
2 sticks butter, at room temperature
1 ⅓ cups turbinado sugar, plus more for sprinkling
¾ cup brown rice syrup
3 large eggs
1 cup dry white wine such as Chenin Blanc
½ cup coarsely chopped pecans or walnuts, plus more for garnish
½ cup golden raisins

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
  • Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
  • Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
  • Sprinkle with some turbinado sugar and nuts for garnish.

Nutrition Facts : Calories 369.7 calories, Carbohydrate 51.4 g, Cholesterol 65.4 mg, Fat 15.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 7.8 g, Sodium 270 mg, Sugar 31.5 g

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