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Fall Spiced Cornbread is the perfect sidekick for all your fall soups, stews, and chilis!

Total time

0 minutes




  • ½ cup unsalted butter (melted)
  • ½ cup brown sugar (packed)
  • 2 eggs
  • 1 cup buttermilk
  • ½ tsp baking soda
  • ½ cup oat flour
  • ½ cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp ground ginger
  • ¼ tsp cinnamon
  • ¼ tsp fresh grated nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp salt


  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.
  7. View the recipe instructions at The View From the Great Island

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