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!
Fall spiced cornbread warms up chilly nights
Every soup, stew and chili I make when the weather starts to turn cooler could benefit from a side like this simple 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.
This easy cornbread recipe is is made in one bowl, with a whisk
Bake it up in a cast iron skillet and serve it right from the pan, too, so clean up 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
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 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
- Set oven to 350°F.
- 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.
Nutrition
Don’t forget to pin this Fall Spiced Cornbread!
more cornbread…
Cheddar Kale Skillet Cornbread
This cornbread recipe looks awesome to try! I would like to know what the oat flour adds to the flavor or texture for this particular recipe? Thank you, Sue!
The oat flour makes it more tender, and adds a bit of sweetness. You can leave it out or use more regular flour as well.
Can I substitute the oat flour for all purpose and the fresh nutmeg for ground nutmeg?
Thanks! Looking forward to making this!
Yes, for sure!
I can’t wait to make this and serve it with homemade mulligatawny soup! Perfect Fall dinner! I signed up and am really looking forward to receiving your recipes :). I am a recipe hoarder. You and my daughter would see eye-to-eye. Have you hard of cafejohnsonia – Lindsey Johnson? She’s an amazing cook and recipe creator also.
Hi Lorri, of course I’ve heard of your daughter, love her site!! And I also looooove mulligatawny soup, you’ve just reminded me that I should post that this fall 🙂
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!
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.