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    You are in: Home / Recipes / Cornbread With Dried Cranberries Recipe
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    Cornbread With Dried Cranberries

    Cornbread With Dried Cranberries. Photo by Cookgirl

    1/3 Photos of Cornbread With Dried Cranberries

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    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    15 mins

    27 mins

    Cookgirl's Note:

    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!

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    Ingredients:

    Yield:

    8-inch ...

    Units: US | Metric

    Cornbread

    Maple Butter Spread (optional)

    Directions:

    1. 1
      *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.
    2. 2
      CORNBREAD: Preheat oven to 375 degrees (190 degree C).
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter.
    7. 7
      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.
    8. 8
      Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes.
    9. 9
      Let cool on wire rack for 5 minutes. Best served warm.
    10. 10
      If desired, spread some of the maple butter onto each slice of cornbread.
    11. 11
      MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer).
    12. 12
      Stir in butter.
    13. 13
      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.
    14. 14
      Keep stored in glass container in the refrigerator.

    Ratings & Reviews:

    • on November 27, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cornbread With Dried Cranberries

    Serving Size: 1 (744 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1663.1
     
    Calories from Fat 513
    30%
    Total Fat 57.0 g
    87%
    Saturated Fat 32.7 g
    163%
    Cholesterol 317.9 mg
    105%
    Sodium 2177.0 mg
    90%
    Total Carbohydrate 262.5 g
    87%
    Dietary Fiber 10.6 g
    42%
    Sugars 122.0 g
    488%
    Protein 30.3 g
    60%

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