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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.

Maria Speck
Source: EatingWell Magazine, November/December 2012

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Recipe Summary test

total:
45 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 5.4g; carbohydrates 40.9g; dietary fiber 3.3g; sugars 14.1g; fat 9.8g; saturated fat 1.7g; cholesterol 38.7mg; vitamin a iu 130.5IU; vitamin c 2.3mg; folate 13.1mcg; calcium 79.4mg; iron 1.2mg; magnesium 37.4mg; potassium 154.5mg; sodium 326.1mg; thiamin 0.1mg; added sugar 12g.
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