This Spiced Cornbread takes classic cornbread to the next level with the delicious flavors of cinnamon, nutmeg and cloves. Serve with a savory soup and enjoy the contrasting flavors!
Fall is full of so many great foods! Don’t get me wrong, I love the fresh fruit and smoothies that summer brings. But there’s something so cozy about soups and cider. Halloween is coming up fast which means the start of the holiday season! And to help with all the holiday stress, I have a delicious side dish for all those fall soups!
The Best Fall Cornbread Recipe
I find it hard to mess with recipes I already love, but I took a chance! The cinnamon, ginger and cloves in this recipe is incredible! They add a subtle, but aromatic flavor. The slightly sweet flavor is perfect to serve with a savory soup or chili to balance a heavier dish. Kids love having bread on the side of a soup, and this moist, sweet cornbread is a great one to serve to your family. You can definitely add more or less of the spices to adjust it to your family’s taste.
Cornbread with Soup
My favorite way to eat cornbread is with soup! I like to cut it up into squares, sort of like cornbread croutons! I put it on my BBQ Chicken Soup from my own blog and it was beyond delicious! So perfectly fall with the cinnamon from the cornbread and the warmth of the soup.
Homemade Vs. Cornbread Mix
There is no shame in store bought cornbread mix, that’s what I grew up on and there are plenty of great options for that! But it’s shockingly easy to make! Give it a try and I doubt you’ll ever go back to the box. This Spiced Cornbread is just too good! And when you make it yourself you can decide how sweet you want it to be and what kind of flour you want going into it. So take charge of your cornbread!
Go ahead… take a bite.
As an added bonus, this Spiced Cornbread cuts like a dream! You could probably even take a metal cookie cutter to it and stamp out a star or something simple! It’s those little things that can help to make your kids try something new. So don’t give up, keep trying!
- 1 1/4 cup cornmeal, yellow
- 1 cup flour, whole wheat
- 1 tablespoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large egg
- 1/2 cup honey
- 1/2 cup coconut oil
- Preheat oven to 350 degrees and grease an 8X8 inch pan.
- Whisk together corn meal, flour, baking powder, cinnamon, ginger, cloves and salt.
- Melt your coconut oil in the microwave.
- In the dry ingredient bowl, add (without stirring yet) buttermilk, eggs, honey and melted coconut oil. Stir just until barely combined.
- Pour into pan and bake for 25-30 minutes or until an inserted toothpick comes out clean!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
Step 3 says to melt butter in the microwave except that the recipe doesn’t call for butter. Unless the buttermilk is supposed to be butter?
Oh, I’m so sorry! It’s coconut oil! You can use butter instead if you would prefer though!
Hello there, this looks lovely but just need to check – is cornmeal the same thing as polenta?
Hi Becky! Cornmeal is a ground corn, and polenta is a dish (like a kind of corn porridge) made from cornmeal. For baking, fine-ground cornmeal gives the most delicate texture. Grain used for polenta is usually a medium- or course-grind, so it may not be ideal to use them interchangeably.