Cranberry Cornbread
User Reviews
5
Cranberry Cornbread
Description
The Cranberry Cornbread recipe mixes fine or extra-fine cornmeal with all-purpose flour, baking soda, and salt for structure. Wet ingredients include sour cream or Greek yogurt blended with milk and apple cider vinegar to add moisture and a subtle tang. Melted butter and sugar form a rich base to which eggs are whisked in carefully. Fresh cranberries are chopped and combined with orange zest, offering tart and fragrant accents that punctuate the bread's dense but soft texture. Baking in an 8x8-inch pan produces a golden top with a moist interior.
The cornbread pairs well with savory dishes or can be enjoyed as a slightly sweet bread on its own. Its crumb holds up well to spreading or drizzling with honey or butter. The recipe advises adjusting baking times when using pans of different sizes or materials to achieve optimal doneness.
Leftover cornbread freezes well or can be stored for a few days in an airtight container. Gently reheating and topping with butter and honey enhances its flavor and moistness.
Ingredients
- 1 cup cornmeal fine or extra fine works best, yellow
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ cup sour cream or Greek yogurt
- 1 TBSP apple cider vinegar
- ½ cup milk
- ½ cup butter unsalted
- 1 cup granulated sugar
- 2 egg large
- ½ tsp salt
- 3/4-1 cup cranberries fresh
- orange I zested a whole clementine, zest, to taste
Instructions
- Preheat oven to 375 degrees F.
- Prep an 8x8 inch square pan by rubbing with butter or oil.
- Combine cornmeal, flour, baking soda, and salt in a medium bowl. Mix well and set aside.
- Combine sour cream, milk, and vinegar in a measuring cup or bowl. Mix and set aside.
- Chop cranberries; cutting each in halves or quarters. It seems a little daunting to do a whole cup but I promise it goes pretty fast and is totally worth it! Add your orange zest to the berries and set aside.
- In a large pot or skillet over medium-high heat, melt your butter.
- Once melted, remove from heat and stir in sugar. Use a metal whisk to whisk until well blended.
- Next, quickly add your eggs and whisk until well incorporated.
- Add in milk mixture and stir.
- Next add your cornmeal mixture and beat until very few lumps remain. Fold in cranberries and orange zest.
- Pour into prepared pan and bake for 40-45 minutes. Insert a toothpick in the very center to test for doneness. When it comes out clean the cornbread is ready!
- Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!
Notes
- Freeze leftover cornbread to extend its shelf life or store in an airtight container on the counter up to 4 days.
- Reheat by microwaving briefly and top with softened butter and raw honey for a warm, flavorful treat.
- Baking time varies with pan size and material; an 8x8 aluminum pan is recommended for the stated bake times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 173mg | 7% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
