Prep 15 mins
Cook 27 mins
From the blog biggreencookbook.com and the original recipe from Williams-Sonoma. I rearranged the recipe and added a few things. The maple butter recipe is from about.com. It's quite good but very rich. As a rule, I will usually be serving this cornbread with a meal- thus saving the maple butter spread for special occasions. A teaser recipe presented to you to jump start the beginning of autumn in a few weeks. --Tasty Dish-- and I enjoyed the cornbread today for elevenses!
- 4 tablespoons unsalted butter
- 2⁄3 cup yellow cornmeal
- 2⁄3 cup unbleached flour
- 1 1⁄2 tablespoons powdered sugar (okay to use granulated sugar)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly grated nutmeg (my addition)
- 1 cup buttermilk
- 1 large egg, beaten
- 1⁄2 cup dried cranberries (*I used orange flavored dried cranberries from Trader Joes)
Maple Butter Spread (optional)
- 1⁄2 cup maple syrup
- scant 1/3 cup butter
- 1⁄2 teaspoon vanilla extract (I added this)
- *Note: you can mimic the flavor of Trader Joes' brand of orange flavored dried cranberries by stirring about 1/4 teaspoon of orange extract into the batter.
- CORNBREAD: Preheat oven to 375 degrees (190 degree C).
- In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet.
- Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!) Using oven mitts, rotate the pan as need to coat bottom evenly with melted butter. Remove from oven.
- In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and nutmeg. Make a well in the center. Whisk together the buttermilk, melted butter and beaten egg and pour it into the cornmeal mixture.
- Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter.
- Coarsely chop the cranberries and stir them into the batter. Tip: to make chopping the cranberries easier, wet the knife on both sides. Spread batter evenly into the hot pan.
- Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes.
- Let cool on wire rack for 5 minutes. Best served warm.
- If desired, spread some of the maple butter onto each slice of cornbread.
- MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer).
- Stir in butter.
- Pour mixture into a [deep] bowl (use a *deep* bowl to avoid splattering yourself with the hot liquid!), stir in the vanilla extract and beat with electric mixer until thick and creamy, about 4 minutes.
- Keep stored in glass container in the refrigerator.
Made this delicious cornbread to accompany tonight's dinner -- what a treat! Loved the addition of the dried cranberries. I did not make the maple butter spread, but will try this cornbread again and serve it next time when I have guests or family over for dinner. Thanks for such a different variation on traditional cornbread. Made for the "I Recommend" tag, November, 2011.
Cookgirl, this cornbread is really tasty! It comes out fluffy, moist and dense at the same time and has a great fruity taste. I used a combination of dried sour cherries, cranberries and blueberries. The nutmeg is a nice touch, I used only a sprinkling of it freshly grated, though. That was perfect for me.
By accident I left out the butter, but that didnt harm taste or texture at all. Lucky me! :)
THANK YOU SO MUCH for sharing this keeper with us!
Made and reviewed during Veggie Swap #38 September 2011.