Cranberry Cornbread
Published Nov. 3, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons/113 grams unsalted butter, plus more for serving
- 1¼cups/180 grams fine- or medium-grind yellow cornmeal
- 1cup/125 grams all-purpose flour
- ½cup/100 grams granulated sugar
- 2teaspoons baking powder
- 1½teaspoons kosher salt (Diamond Crystal)
- ½teaspoon baking soda
- 3large eggs
- 1cup/240 milliliters buttermilk
- 1cup/115 grams fresh or thawed frozen cranberries
Nutritional analysis per serving (8 servings)
336 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 7 grams protein; 303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
- Step 2
Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
- Step 3
Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
- Step 4
Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.
Private Notes
Comments
Alternative to cast iron is a similar sized Pyrex glass dish. I put it in the oven with the butter as the oven heats up, then pour the batter into the dish to bake. Butter sizzles, as intended. It works.
What if you don't have a cast iron skillet?
Lodge cast iron products are reasonably priced and with proper are, last forever!
Great for G-free baked good that's fast and easy.Cast iron 10" is best here vs any other cookware. Yes, I will make this again topped with creme fraiche, ice cream or milk in the morning too.
didn't have 10" CI so I used pyrex pie- put butter to melt in it - i think let it cool some?? before adding to batter and pour most - not 3/4.. it was a tigiht fit into pie dish-didn't rise much so was ok..baked on cookie sheet just in case. Had to bake almost 50min as center did not look set. At end did 5 min of convection. Yummy so all good. so much butter hard to overcook! this will be my go to. easy once u know what to expect. cranberries make it interesting.
Anyone have trouble removing the cornbread from the cast iron skillet? Do you just turn it over onto a plate?