 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This sweet, scented cornbread is perfect with a spicy meal. 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 tablespoons turbinado sugar |
2 eggs, beaten |
1 cup milk or milk substitute |
1 teaspoon cinnamon, plus some extra |
1/2 teaspoon allspice |
1/8 teaspoon ground cloves |
Directions:
1. Preheat the oven to 400-degrees F.
2. Oil a 9-inch by 9-inch baking pan.
3. Combine all the ingredients in a mixing bowl and blend, keeping it a bit lumpy. Don't work it too much.
4. Pour the batter into the prepared baking pan and sprinkle extra cinnamon on top, swirling it into the batter slightly.
5. Bake for 20 to 25 minutes, until done. The center should spring back when touched.
6. Let it rest for 5 or 10 minutes before cutting.
|
|