Cranberry Cornbread

Cranberry Cornbread is where sweet, tart, and savory unite in a delectable fall-inspired treat. The buttery, golden crust forms a satisfying crunch, while juicy cranberries bring bursts of tangy flavor, elevating this classic dish into something truly special.

Baked to perfection in a hot cast-iron skillet, the cornbread boasts crisp edges and caramelized undertones. Each slice is a harmony of tender crumb and vibrant cranberry pops, offering a delightful balance of textures and tastes.

Ideal for holiday tables or cozy nights in, this one-bowl wonder is quick to prepare yet utterly impressive. Serve it warm, slathered with butter, for a dish that’s as comforting as it is unforgettable.

Cranberry Cornbread Ingredients

• Unsalted Butter: The foundation of rich flavor and golden crust, melted to perfection for a caramelized finish.
• Yellow Cornmeal: The heart of this classic dish, lending its signature grainy texture and nutty undertones.
• Fresh Cranberries: Juicy bursts of tartness that balance the cornbread’s sweetness with vibrant, fall-inspired flavor.
• All-Purpose Flour: A sturdy partner to the cornmeal, providing structure and a tender crumb.
• Buttermilk: The secret to a moist, tangy batter that rises beautifully in the oven.

Recipe Tips

1. Preheat Your Skillet for the Perfect Crust
   A hot skillet is the key to achieving the signature crunchy edges on your Cranberry Cornbread. Melt the butter in the skillet as the oven heats up. This ensures an even coating of butter, which caramelizes beautifully and gives the cornbread a golden, crisp crust. Carefully pour the batter into the preheated skillet to lock in the texture and flavor.
2. Balance the Tartness of Cranberries
   Fresh cranberries bring a delightful tartness, but if you prefer a slightly sweeter balance, toss them in a bit of sugar before sprinkling them over the batter. This step enhances their natural flavor without overpowering the dish. Alternatively, you can mix dried cranberries with fresh ones for a unique texture contrast.
3. Choose the Right Cornmeal
   Opt for fine- or medium-grind cornmeal to avoid a gritty texture. Coarse cornmeal can make the cornbread overly dense and distract from its tender crumb. If you’re unsure of your cornmeal grind, sift it to remove larger particles for a smoother result.

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What to Serve with Cranberry Cornbread

1. Whipped Honey Butter
   Enhance the cornbread’s rich, buttery flavor with a dollop of whipped honey butter. The creamy sweetness pairs perfectly with the tart cranberries, making every bite irresistibly indulgent.
2. Autumn Soups
   Serve a warm bowl of butternut squash soup or turkey chili alongside your Cranberry Cornbread. The savory and slightly sweet soups complement the cornbread’s tart and buttery notes, creating a hearty and satisfying meal.
3. Festive Salads
   A crisp salad with arugula, goat cheese, candied pecans, and a cranberry vinaigrette is an excellent accompaniment. The fresh greens and tangy dressing echo the cornbread’s flavors, tying your meal together beautifully.

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FAQ

1. Can I use frozen cranberries instead of fresh ones?
Yes, frozen cranberries work well in this recipe. Make sure to thaw and pat them dry before adding to the batter to prevent excess moisture.

2. How do I store leftover cornbread?
Wrap the cornbread tightly in foil or place it in an airtight container. Store it at room temperature for up to two days or refrigerate for up to a week. Reheat slices in the oven for a freshly baked texture.

3. Can I make this cornbread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum or a similar binding agent for the best texture.

4. What’s the best substitute for buttermilk?
If you don’t have buttermilk, mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using as a substitute.

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Cranberry Cornbread

Cranberries blend seamlessly with cornbread in this delightful one-bowl recipe, offering a fusion of flavors perfect for fall. A golden, crisp edge forms as the batter bakes in a hot skillet coated with oven-melted butter. This caramelization enhances the cornbread’s flavor and texture, while the cranberries soften during baking, delivering bursts of tangy sweetness in every bite. To achieve the best results, use fine- or medium-grind cornmeal, as coarse varieties can yield a gritty texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Bread, cake

Cuisine American

Servings 6 People

Ingredients

  

• Fine- or medium-grind yellow cornmeal
• All-purpose flour
• Granulated sugar
• Unsalted butter plus extra for serving
• Baking powder
• Baking soda
• Kosher salt Diamond Crystal
• Large eggs
• Buttermilk
• Fresh or thawed frozen cranberries

Instructions

 

• Step 1:
• Position a rack in the center of your oven and preheat it to 375°F (190°C). Place the butter in a 10-inch cast iron skillet and transfer the skillet to the oven, allowing the butter to melt completely.
• Step 2:
• While the butter melts, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Add the eggs and buttermilk to the dry ingredients and whisk until the batter is smooth and well-integrated.
• Step 3:
• Carefully remove the skillet from the oven, ensuring the butter is fully liquefied. Pour about three-quarters of the melted butter into the batter and stir until incorporated. Transfer the prepared batter into the hot skillet, then evenly distribute the cranberries across the surface.
• Step 4:
• Return the skillet to the oven and bake for 25 to 30 minutes, or until the edges of the cornbread are golden and a toothpick inserted into the center emerges clean. Serve the cornbread warm, accompanied by additional butter if desired.

Keyword Cranberry Cornbread