Cinnamon and Raisin Cornbread
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
My family absolutely loves this cornbread, and I think you will too. It's wonderfully simple to make, coming together in just forty five minutes from start to finish, which makes it perfect for busy weeknights or unexpected guests. The combination of warm cinnamon and sweet raisins transforms basic cornbread into something truly special, while the honey adds natural sweetness and provides wonderful antioxidants. Best of all, the ingredients are pantry staples you probably already have at home, making this an affordable and fuss free addition to any meal.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 8 gground cinnamon
- 120 graisins
- 2eggs(large)
- 240 mlwhole milk
- 80 gunsalted butter(melted)
- 60 mlhoney
- 5 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 200°C and lightly grease a 20cm square baking tin with butter.
Tip: Line the bottom with parchment paper for easier removal.
- 2
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon until evenly combined.
Tip: Sift the cinnamon to avoid lumps and ensure even distribution.
- 3
In another bowl, beat the eggs with a fork, then stir in the milk, melted butter, honey, and vanilla extract until well blended.
Tip: Don't overmix; gentle stirring helps keep the cornbread tender.
- 4
Pour the wet ingredients into the dry mixture and fold together until just combined—the batter should be slightly lumpy.
Tip: Overmixing develops gluten and makes the cornbread tough.
- 5
Gently fold the raisins into the batter, reserving a few to scatter on top if desired.
Tip: Tossing raisins in a little flour prevents them from sinking.
- 6
Transfer the batter to your prepared tin and smooth the top with a spatula.
Tip: Tap the tin gently on the counter to release air bubbles.
- 7
Bake for 28-32 minutes until a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
Tip: The top should be golden brown and spring back when lightly touched.
- 8
Allow the cornbread to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Tip: Serve warm or at room temperature with butter and jam.
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