Description

It doesn't have to be fall to enjoy cornbread, but it certainly is perfect for those warm, comforting chili, soups and stews that you will be serving. It's great served with any meal, as an appetizer or even by itself, as well.

Ingredients

• non-stick cooking spray
• 1/2 c. unsalted butter, melted
• 1/2 c. brown sugar, packed
• 2 large eggs
• 1 c. buttermilk
• 1/2 t. baking soda
• 1/2 c. oat flour
• 1/2 c. all-purpose flour
• 1 c. yellow cornmeal
• 1 t. ground ginger
• 1/4 t. cinnamon
• 1/4 t. freshly grated nutmeg
• 1/8 t. ground cloves
• 1/2 t. salt
• whipped butter and honey, for serving, optional

Steps

1. Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet with non-stick cooking spray or butter the skillet lightly.
2. Whisk the melted butter and sugar together in a bowl until well blended, working out any lumps in the brown sugar. Beat in eggs, then the buttermilk and baking soda. Fold in the remaining ingredients; mix until just blended, DO NOT over-mix. Pour the batter into the skillet, smoothing and evening out.
3. Bake for about 35-40 minutes until a wooden toothpick inserted into the center comes out dry. DO NOT over bake.