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.
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.