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Cranberry Cornbread

http://www.eatingwell.com/recipes/cranberry_cornbread.html

From EatingWell:  November/December 2012

Cornbread gets a festive makeover in this recipe with the addition of fresh and dried cranberries. If you like your cornbread on the sweeter side, increase the honey to 1/2 cup.

10 servings | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat a 10-inch cast-iron skillet (or 9-inch metal cake pan) with cooking spray.
  2. Set aside 2 tablespoons cornmeal in a small bowl. Whisk the remaining cornmeal, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Lightly whisk eggs in a medium bowl, then whisk in buttermilk, oil, honey and orange zest until smooth. Make a well in the center of the dry mixture. Pour in the wet ingredients and stir with a rubber spatula until just combined. Do not overmix; the batter should look lumpy.
  3. Toss fresh and dried cranberries with the reserved cornmeal. (This will prevent the fruit from sinking to the bottom during baking.) Gently fold the cranberries and cornmeal into the batter. Scrape the batter into the prepared skillet (or pan).
  4. Bake the cornbread until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Let stand for 15 minutes before cutting into wedges. Serve warm.

Nutrition

Per serving : 268 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 39 mg Cholesterol; 41 g Carbohydrates; 5 g Protein; 3 g Fiber; 295 mg Sodium; 155 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 1/2 other carbohydrate, 1 1/2 fat

Tips & Notes