Fall Spiced Cornbread

Fall spices liven up a classic cornbread
An unusual cornbread that goes perfectly with all your fall soups, stews, and chilis!

Dense, moist cornbread lightly spiced with warm fall flavors

Cornbread and fall bring out the best in each other.  Every soup, stew and chili I make when the weather starts to turn cooler could benefit from a side like this Fall Spiced Cornbread.  I love biscuits, too, but cornbread is by far the easier choice.  This new one is a knock out.  The texture is smooth and silky — it slices like butter.  I accented it ever so lightly with warm fall spices…a little cinnamon, clove, nutmeg, and ginger.  The effect is not overpowering, and makes a unique sweet, savory bread.  Top it with a bit of salted butter and a dribble of raw honey and, well, you can thank me later.

A wonderful dense, silky cornbread lightly flavored with fall spices

You can whisk this together in one bowl, and bake it up in a cast iron skillet.  Serve it right from the pan, too, it couldn’t be easier.

Fall Spiced Cornbread

You must, must, must grate your nutmeg from the whole spice.  I give you permission to buy the other spices in the little bottles, but nutmeg is easily found whole, and when you grate it the aroma and flavor is to die for.  It’s a little step that makes a huge difference.  The WHOLE NUTMEG comes in little jars, too, right next to the ground spice.  The jar will last forever.

 

 

One of my favorite (and cutest!) tools in the kitchen is my little NUTMEG GRINDER…the nutmegs store neatly inside and all I have to do is turn the crank whenever I need it.  Love.

 

 

Fall Spiced Cornbread

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1/2 cup oat flour
  • 1/2 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp fresh grated nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt

Instructions

  1. Set oven to 375F
  2. spray a 10" cast iron skillet with cooking spray or butter it lightly.
  3. Whisk together the melted butter and the sugar in a bowl until well blended. Work out any lumps in the brown sugar.
  4. Beat in the eggs, and then the buttermilk and baking soda. Fold in the rest of the ingredients and mix until just blended, don't over-mix.
  5. Pour the batter into the skillet and even out. Bake for about 40 minutes until a toothpick inserted in the center comes out dry. Don't over bake!
  6. Let cool slightly, but serve warm.
http://theviewfromgreatisland.com/fall-spiced-cornbread/

Fall spices liven up a classic cornbread

 

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14 Comments

  • Reply
    clare
    August 11, 2015 at 6:37 am

    I just made this last night substituting a gluten free flour mix for the flour and it came out great! I love the subtle hints of spice–so good!

  • Reply
    Patty from Chili Pepper Madness
    August 10, 2015 at 6:48 am

    Wow, when I saw this in my email I was inspired to click immediately to read all about the recipe. What a great idea to make a fall cornbread. I always tend to go with a spicy cornbread, but a Fall Spiced Cornbread? The flavors and spice combination sounds wonderful. I’ll definitely be giving this a try.

  • Reply
    Laura (Tutti Dolci)
    August 9, 2015 at 5:00 pm

    Hello gorgeous! I need to try this cornbread immediately, the fall spices sound fab!

  • Reply
    Monica
    August 9, 2015 at 12:11 pm

    You’ve got me hankering for some cornbread now, Sue! I like to have soup all year round – I just sit myself down in a nice air-conditioned room during the summer – so cornbread/biscuits are always welcomed. This looks great!

  • Reply
    Jennifer @ Seasons and Suppers
    August 9, 2015 at 6:07 am

    I love cornbread and adding Fall spices sounds so delicious!

  • Reply
    Joanne Bruno
    August 9, 2015 at 5:51 am

    I’m not sure that I’m ready for fall yet, but I’m ALWAYS ready for cornbread! Love that you added my favorite spices into it.

  • Reply
    cheri
    August 8, 2015 at 3:26 pm

    Hi Sue, oh this cornbread is over the top, love that you use whole nutmeg, great tip. Admiring your other cornbread recipes as well.

  • Reply
    Amy
    August 8, 2015 at 2:03 pm

    Looks so yummy BUT I am not ready to do fall yet. We still have about 7 more weeks of summer, back-to-school sales notwithstanding. Our summer is so short here in northern Ohio. Let’s not rush it. I’ll stash this recipe away for October!

  • Reply
    Susan
    August 8, 2015 at 11:35 am

    Well, hey now! This morning there was a fall-like nip to the New England air! Your cornbread would have been a welcome slice to have with coffee!

  • Reply
    Chris Scheuer
    August 8, 2015 at 11:07 am

    Wow, this looks to-die-for delicious!! I never thought to spice up my cornbread!

  • Reply
    Lupe
    August 8, 2015 at 10:36 am

    I’m going to try the spiced cornbread, and I’m going to buy the nutmeg grinder. I love all your recipes. Thank you, Sue!

    • Reply
      Sue
      August 8, 2015 at 11:00 am

      Yay Lupe — thanks for following along!

  • Reply
    Tricia @ Saving room for dessert
    August 8, 2015 at 5:26 am

    Okay – you’re making me think about pumpkin and warm spices and now I’m craving cornbread! With a big pat of butter no less. This looks wonderful Sue! Sharing :)

    • Reply
      Sue
      August 8, 2015 at 8:33 am

      Thanks Tricia – I’m channeling fall!

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