Cranberry-Walnut Cornbread |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Beth Hensperger Ingredients:
1 cup fine-grind yellow cornmeal, preferably stone ground |
1 cup unbleached all-purpose flour |
3/4 cup packed light brown sugar (or granulated maple sugar) |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 orange, zest of |
1 cup fresh cranberries, coarsely chopped |
1 cup walnuts, chopped |
2 large eggs |
1 cup buttermilk |
6 tablespoons unsalted butter, melted |
Directions:
1. Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
2. Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
3. Add in the cranberries and walnuts; stir to combine.
4. In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
5. Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
6. Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.
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