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Cinnamon Maple Skillet Cornbread

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Cinnamon maple skillet cornbread recipe

It doesn’t get much more old-fashioned than skillet cornbread.

This bread is a blend of salty and sweet with a buttery texture and just a hint of spice from the cinnamon.

As much as I love using my homemade sourdough yeast to make bread, sometimes I forget to feed my starter, and sometimes I just don’t want to wait for the dough to rise overnight so that I can have a slice of warm bread.

This cornbread is my answer for those times when I’m forgetful or impatient (or both) because it only takes about a half an hour from start to finish to make.

Cinnamon Maple Skillet Cornbread

This recipe is my adaptation of a couple of different old-fashioned recipes. For a more savory flavor, you can omit the cinnamon and the whole cane sugar. I’ve tried this bread with and without the cinnamon, and both ways are delicious.

Since I’m not afraid to eat some refined flour now and again, I used some refined einkorn flour to make this bread . Other good options would be sprouted whole wheat flour or unbleached all-purpose flour. I’d also recommend getting organic, non-GMO cornmeal, and, as usual, grass-fed butter and pastured eggs would be the best choice if possible.

Cinnamon maple skillet cornbread recipe

Ingredients:

Directions:

  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, combine dry ingredients, stirring to mix well.
  3. Add maple syrup and melted and cooled butter.
  4. Lightly beat eggs and fold them into the batter until well incorporated.
  5. Spoon the batter into an 8 or 10 inch cast iron skillet (or a greased square 8×8 inch pan) and bake at 425 degrees for 20 minutes.

This cornbread is delicious as is, but it’s even better served warm with some butter and a drizzle of maple syrup!

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Other Cornbread Recipes To Try:

Simple Skillet Cornbread by 100 Days of Real Food

Sweet Cornbread – Dairy and Egg Free by It’s a Love/Love Thing

Gluten Free Cornbread Recipes – Basic, Honey, and Southwestern by Real Food Whole Health

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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.

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Joyce @ It's Your Life

Thursday 13th of February 2014

We love corn bread, and I bought some homemade corn meal at the farmer's market, the teens will love this. Thanks for sharing on Real Food Fridays.

Marla

Wednesday 12th of February 2014

Hi Lori, I am going to feature your wonderful Maple Cornbread recipe on Real Food Fridays Blog Hop started tomorrow Feb 13 @7EST. Thanks for sharing! Marla

ourheritageofhealth

Thursday 13th of February 2014

Thanks so much, Marla!

Marla

Sunday 9th of February 2014

My husband loves corn bread and I will definitely save this recipe, Thanks for linking up to Real Food Fridays!

Janine

Friday 7th of February 2014

Looks delicious. I just got a whole load of organic popcorn that I am going to grind for this.

ourheritageofhealth

Saturday 8th of February 2014

Ooh, I'll have to try it sometime with home-ground corn! So far I've only used store bought cornmeal.

Blair

Saturday 1st of February 2014

I would recommend nixtalamizing your corn for a day or so before baking with it, or at least changing the recipe to use masa flour rather than cornmeal.

ourheritageofhealth

Saturday 1st of February 2014

Thanks for the tip, Blair! I haven't gotten around to trying that yet since I don't bake with cornmeal very often, but if it were a staple in my diet I would definitely focus on making sure it was properly prepared.

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