Cinnamon Cornbread Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

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.

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Steps:

• Spray with Pam or the equivalent.
• Filling: Toss the blueberries with the 1/2 cup sugar or more and lemon juice. Pour into a 13X9 inch oval baking dish.
• Topping: Combine the cornmeal, flour, 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together.
• Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 minutes or until the filling is bubbly and the topping is firm.

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.

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.

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!

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.

Steps:

• Preheat oven to 350 degrees F.
• Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.
• In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or dough whisk. Add to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to overmix.
• Pour the batter into a greased 8-inch round springform pan or square Pyrex pan.
• Bake in the preheated oven about 40 to 45 minutes, until golden around the edges and a cake tester inserted into the center comes out clean. Let stand 15 minutes before cutting to serve.

Steps:

• In a large saucepan, combine milk and cornmeal. Bring to a boil over medium heat, stirring constantly. Add the sugar, butter and salt; cool to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the eggs, cornmeal mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, place raisins in a saucepan and cover with water. Bring to a boil; remove from heat. Cover and let stand for 15 minutes. Drain; set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon and nutmeg if desired; sprinkle over dough to within 1/2 in. of edges. Sprinkle with raisins. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Cool in pans on wire racks., For frosting, combine the sugar, butter, cream cheese, extract and enough milk to achieve desired consistency. Spread or drizzle over rolls. Refrigerate leftovers.

Steps:

• In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.