Nutrition per serving may change if servings are adjusted.
2 cups fine whole-grain cornmeal (see Tips)
¾ cup whole-wheat pastry flour or white whole-wheat flour (see Tips)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs
1½ cups buttermilk
⅓ cup extra-virgin olive oil
⅓ cup honey
1 tablespoon finely grated orange zest
¾ cup fresh cranberries, rinsed and patted dry, or frozen (not thawed)
⅓ cup dried cranberries
Preheat oven to 400°F. Coat a 10-inch cast-iron skillet (or 9-inch metal cake pan) with cooking spray.
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: 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.
268 calories;10 g fat(2 g sat); 3 g fiber; 41 g carbohydrates; 5 g protein; 13 mcg folate; 39 mg cholesterol; 14 g sugars; 12 g added sugars; 131 IU vitamin A; 2 mg vitamin C; 79 mg calcium; 1 mg iron; 326 mg sodium; 155 mg potassium
Carbohydrate Servings: 2½
Exchanges: 2 starch, ½ fruit, ½ other carbohydrate, 1½ fat
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
May 26, 2013
By: EatingWell User
Pros: simple to make
-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.