Fall Spiced Cornbread
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!
Servings: 8 -12 servings
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
- 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.
Nutrition
Serving: 1