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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Delicious! I make this on a weekly basis, and I grew up with it. This goes beautifully with some honey and/or butter. Ingredients:
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) |
Directions:
1. Preheat oven to 400°F.
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!
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