It’s not fall without soup and cornbread. This Spiced Cornbread is the perfect twist on a classic, I was shocked by how much I loved it!
Servings 12 1 piece
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!
Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 254mg | Fiber: 2g | Sugar: 13g