Strawberry Cinnamon Cornbread Recipes

STRAWBERRY CINNAMON CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients in a large bowl.
• Beat eggs.
• Mix egg, yolks, yogurt, cinnamon, raisins, and stir until combined.
• Stir wet ingredients into dry ingredients.
• Pour or scoop batter into a greased (or coated with cooking spray) 9 X 9 pan and bake for 20 minutes.
• Eat until gone.
• Repeat steps 1-7.

CINNAMON CORNBREAD

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!

EASY MAPLE CINNAMON CORNBREAD

Steps:

• Blend/whisk ingredients except*cinnamon and sugar mix, til all is moistened and lightly blended, but batter is still lumpy.
• Let rest 5 minutes.
• Meanwhile, lightly spray 9" deepdish pie pan or glass dish.
• I like to use a round of parchment paper then on the bottom and respray top of paper a little.
• Pour batter into prepared pan, sprinkle top fairly heavily with cinnamon and sugar mixed together.
• Bake in pre-heated 400º oven for 15-17 minutes.
• Top will be a nice brown, very tender on the inside.

KELLY'S STRAWBERRY CORNBREAD

Steps:

• Heat oven to 375 degrees, grease a 9 inch square baking pan.
• Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl until well blended; make a well in the center In a small bowl, whisk together the egg, buttermilk and melted butter or margarine.
• Pour mixture into well, stir together till moistened.
• Batter should be lumpy Pour batter into prepared pan, spreading evenly.
• With a spoon, dollop the jam over the top of the batter, spacing evenly Bake for 30- 35 minutes or until lightly browned.
• Cool in the pan on wire rack for 15 minutes.
• Cut into squares and serve.

CINNAMON CORNBREAD

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.

SKILLET CORNBREAD WITH STRAWBERRY JAM

Steps:

• Make the cornbread: Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk in the milk, buttermilk, eggs and almost all of the melted butter, reserving about 1 tablespoon for brushing the skillet.
• Carefully remove the hot skillet from the oven and brush the bottom and sides with the reserved melted butter. Pour the batter into the skillet, return to the oven and bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Let cool 10 to 15 minutes, then sprinkle lightly with sugar for texture.
• Meanwhile, make the jam: Cut the strawberries width-wise into 1/4-inch-thick slices (the slices should be thin enough to bend slightly). Using a vegetable peeler, remove the zest from 1/3 of the lemon with a light touch, leaving the pith behind; transfer to a large bowl. Squeeze the lemon juice into the bowl. Add the orange juice, salt, sugar and strawberries and toss. Cover and refrigerate until the cornbread is out of the oven.
• Melt the butter in a large skillet over medium-high heat. Add the strawberry mixture and cook, stirring, until the juices reduce and thicken slightly, about 10 minutes. Slice the cornbread and serve with the strawberry jam.