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Cinnamon Cornbread Recipe

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This recipe for Cinnamon Cornbread, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Fader-Garff


3 Eggs
1 c. milk
1 c. sugar
1/2 c. vegetable oil
2 c. Bisquick brand pancake mix
1/2 c. yellow corn meal
1 T. ground cinnamon
1 tsp. baking powder

Grease and flour a 9"x13" baking dish.
Preheat oven to 375-400.
In a small mixing bowl beat the eggs. Add the milk, sugar and vegetable oil.
In a medium bowl, mix the rest of the ingredients.
Add the egg mixture to the dry ingredients. Beat by hand until the ingredients are well blended.
Pour into prepared pan and bake for 25 minutes or until golden brown. Do not brown.
Cool slightly and serve with honey.
Serves 12-16.

Personal Notes:
Personal Notes:
This is more cake than corn bread but is loved by everyone I have ever served it to. It is a wonderful accompaniment to chili or fried chicken and collard greens.




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