Cinnamon Cornbread

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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).

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Steps

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Heat oven to 450f in an 8 or 9 inch cast iron skillet , melt butter.

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Tilt pan to coat the bottom and then pour the remaining butter into a glass measure.

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In a medium bowl , stir together the cornmeal mix , flour , sugar and cinnamon.

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Add eggs and milk and stir until just blended.

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Then stir in remaining butter.

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Using a rubber spatula , scrape the batter into the skillet and smooth the top.

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Bake until golden and springy to the touch in the center , about 15 minutes.

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Let cool in pan for 10 minutes before cutting and serving.

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Ingredients

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unsalted butter, self-rising cornmeal mix, all-purpose flour, sugar, ground cinnamon, eggs, low-fat milk