Cranberry Cornbread puts a fun, fall/wintery twist on traditional cornbread. We have been making chili almost weekly these days, and of course what goes better with chili than cornbread. I used a cornbread muffin recipe from Cooking Light for the base, making a few adjustments to accommodate the cranberries. Fresh cranberries add just the right amount of tartness which is balanced nicely with brown sugar. Buttermilk lends a moist crumb, and the result is a delicious tart-sweet cornbread. Cranberry Cornbread would make a nice side dish for Thanksgiving, or any holiday, and of course pairs very well with a spicy chili!
Speaking of chili, I am working on a fabulous new chili recipe to share with you soon. In the meantime, this Three Bean Vegetarian Chili can be made in less than 30 minutes and is our current chili of choice.
Yields 16 servings
1 1/4 cups buttermilk
1/4 cup canola oil
1 egg, lightly beaten
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh cranberries, halved
1 tablespoon granulated sugar
- Preheat oven to 400 degrees. Spray 8" square baking pan with cooking spray and set aside.
- In a small bowl (or in a liquid measuring cup) combine buttermilk, oil and egg.
- In a large bowl, whisk flour, cornmeal, sugar, baking powder, baking soda and salt.
- Add milk mixture to flour mixture, folding until just combined. Gently fold in cranberries.
- Pour mixture in prepared baking dish. Sprinkle the top with sugar. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.