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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!
bread, Side Dish
unsalted butter, melted
brown sugar, packed
all purpose flour
fresh grated nutmeg
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.
https://theviewfromgreatisland.com/fall-spiced-cornbread/ August 8, 2015