Cranberry-Walnut Cornbread
"Beth Hensperger"
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 cup fine-grind yellow cornmeal, preferably stone ground
- 1 cup unbleached all-purpose flour
- 3⁄4 cup packed light brown sugar (or granulated maple sugar)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 orange, zest of
- 1 cup fresh cranberries, coarsely chopped
- 1 cup walnuts, chopped
- 2 large eggs
- 1 cup buttermilk
- 6 tablespoons unsalted butter, melted
directions
- Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
- Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
- Add in the cranberries and walnuts; stir to combine.
- In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
- Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
- Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.
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Reviews
-
I had to substitute raw sugar for brown sugar. The taste was very good and texture was moist and somewhat course just the way I like it. The next time I make it I will put in more cranberries. Ive been making a recipe similar to this but it was thick and harder to make and took longer to bake. This one is so fast and easy I can make it more often .
Tweaks
-
I had to substitute raw sugar for brown sugar. The taste was very good and texture was moist and somewhat course just the way I like it. The next time I make it I will put in more cranberries. Ive been making a recipe similar to this but it was thick and harder to make and took longer to bake. This one is so fast and easy I can make it more often .
