Fall Spiced Cornbread

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/4 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1 cup Cornmeal, yellow
  • 1/4 tsp Nutmeg, fresh grated
  • 1/2 cup Oat flour
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Buttermilk

Found on theviewfromgreatisland.com

Directions

• Set oven to 375F
• 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, dont over-mix.
• Pour the batter into the skillet and even out. Bake for about 40 minutes until a toothpick inserted in the center comes out dry. Dont over bake!
• Let cool slightly, but serve warm.