Cinnamon Cornbread Recipes

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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.

INDIVIDUAL SKILLET CORNBREADS



Individual Skillet Cornbreads image

The scent of freshly baked cornbread brings back a flood of sweet memories for Carla Hall. "Hot cornbread right out of the oven is like a dinner bell to me," she says. Almost every Sunday after church, the chef and her family traveled 30 minutes to her grandmother's house for lunch, and skillet cornbread was always part of the meal. "Granny would cook the cornbread only once we got inside the door," Carla says, and everyone knew it was time to eat when the smell of the finished bread wafted through the air. Today, Carla makes the recipe just as her grandmother did - with cream-style corn and buttermilk - but she adds her own twist: a smear of cinnamon butter on top.

Provided by Carla Hall

Categories     side-dish

Time 30m

Yield 4 skillet cornbreads

Number Of Ingredients 12

1 cup yellow cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup buttermilk
1/2 cup canned cream-style corn
1/4 cup plus 1 tablespoon canola or other neutral oil
1 stick salted butter, at room temperature
1/2 teaspoon ground cinnamon
2 teaspoons confectioners' sugar
1/8 teaspoon almond or vanilla extract

Steps:

  • Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
  • Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
  • Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
  • Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
  • While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
  • Serve the cornbread hot or warm with a dollop of cinnamon butter.

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-CORNBREAD WAFFLES WITH APPLE-CINNAMON SYRUP



Cinnamon-Cornbread Waffles with Apple-Cinnamon Syrup image

Warm up a cool morning with toasty homemade waffles. Surprise family and friends with an extra sprinkle of cinnamon for a special touch.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 7

Number Of Ingredients 8

1 cup cinnamon apple pie filling (from 21-oz can)
1 cup maple-flavored syrup
1 1/2 cups Original Bisquick™ mix
1/2 cup cornmeal
1 1/3 cups milk
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1 egg

Steps:

  • In medium microwavable bowl, mix pie filling and maple syrup. Microwave uncovered on High 1 to 2 minutes or until warm; set aside.
  • Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
  • In medium bowl, stir waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
  • Bake 4 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with syrup.

Nutrition Facts : Calories 390, Carbohydrate 71 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 29 g, TransFat 1 g

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