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.

Ingredients:

• 1 cup cornmeal
• 1 1/4 cup flour (einkorn, spelt, or unbleached all-purpose)
• 3 tsp aluminum-free baking powder
• 1 tsp sea salt or real salt
• 1/2 tsp cinnamon (You can also omit the cinnamon if you prefer.)
• 1 Tbs whole cane sugar
• 1/3 pure maple syrup (Grade B will give the strongest maple flavor)
• 10 Tbs unsalted butter, melted and cooled
• 2-3 eggs (The recipe will work fine with 2 eggs, but if my eggs are on the smaller size or if I want the bread to be a bit lighter and richer, I sometimes add a third egg.) 

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