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. Source: EatingWell Magazine, November/December 2012

Maria Speck
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F. Coat a 10-inch cast-iron skillet (or 9-inch metal cake pan) with cooking spray.

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  • 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.

  • 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).

  • 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.

Tips

Tips: Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for “whole grain” on the label. For this recipe, we recommend using “fine” whole-grain cornmeal.

Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

To Make It Gluten-Free: Use a gluten-free flour blend in place of the whole-wheat flour.

Nutrition Facts

268 calories; 9.8 g total fat; 1.7 g saturated fat; 39 mg cholesterol; 326 mg sodium. 155 mg potassium; 40.9 g carbohydrates; 3.3 g fiber; 14 g sugar; 5.4 g protein; 131 IU vitamin a iu; 2 mg vitamin c; 13 mcg folate; 79 mg calcium; 1 mg iron; 37 mg magnesium; 12 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/16/2013
Nice change for Cornbread I liked this recipe...tasty moist fruity. I used half cup honey and baked in a deep dish ceramic pie plate. 400 degrees too high. I baked at 350 for 45 min. Pros: Easy healthier Read More
Rating: 2 stars
05/26/2013
Pros: simple to make cons: -even with sifting and proper stirring the baking soda does not mix with the rest of the ingredients and the cornbread has black spots of baking soda and is impossible to eat. - even reducing the oil to 1/4 c the cornbread is unpleasantly oily. - This is not a good recipe. I will not make it again. Read More