Good morning everyone! Today's recipe is once again from Izy Hozzack's Top With Cinnamon cookbook. As you may already know, I am completely obsessed with this book; it has such beautiful photos and great recipes. Izy's Cornbread with Cinnamon-Sugar is so simple, but still delightful. It's a very different cornbread than I'm used to as it's very light and almost cake-like.
For the cornbread, you will need:
2 tbsp salted butter
3 tbsp sugar
1 cup of milk (I used almond milk)
1 cup, minus 1 tbsp of cornmeal
1 cup, minus 1 tbsp of flour
1 tbsp, plus 2 tsp baking powder
For the cinnamon-sugar, you will need:
2 tbsp of sugar
2 tsp of cinnamon
To start, preheat your oven to 350 degrees and grease a 8 inch pie dish.
Melt the butter, and add in the sugar, egg, milk, and cornmeal.
Next you'll add in the flour and baking powder and combine.
Pour the mixture in the prepared pie dish, and sprinkle the top with the cinnamon-sugar.
Bake for 25-30 minutes, and once cooked through, serve with butter and jam!