Fall Spiced Cornbread ~ this moist skillet cornbread is warmed up with a touch of cinnamon, clove, nutmeg, and ginger, making it the perfect side for all your fall soups and stews!
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.
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.
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
- 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
- Set oven to 350F
- spray a 10" cast iron skillet with cooking spray or butter it lightly.
- Whisk together the melted butter and the sugar in a bowl until well blended. Work out any lumps in the brown sugar.
- 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.
- Pour the batter into the skillet and even out. Bake for about 35-40 minutes until a toothpick inserted in the center comes out dry. Don't over bake!
- Let cool slightly, but serve warm.
Don’t forget to pin this Fall Spiced Cornbread!