Spiced Nut Cornbread

Preheat your oven to 400 degrees Fahrenheit. Spray a 9 x 9 baking pan with non-stick spray, or use a non-stick baking pan. Sift the dry ingredients (sans nuts) into a large mixing bowl. Usually I might say sifting isn’t necessary, but I found this time that sifting made a huge difference in how well the dry ingredients mixed. Add the nuts, mix with a mixer or honestly just a good fork. Add beaten eggs, milk, and melted butter. Mix until it forms a thoroughly mixed, slightly lumpy batter.

Pour into the baking pan and bake for roughly 20 minutes. Depending on your oven, you may need an extra five to ten minutes; the original recipe wanted you to bake for half an hour, but I found that was way too long and my bread was done in about 20.

Cut into wedges and serve immediately. Delicious with honey and butter. Or a scoop of vanilla ice cream.