Cranberry-Walnut Cornbread

ratherbeswimmin''s Note:

Beth Hensperger

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 cup fine-grind yellow cornmeal , preferably stone ground
• 1 cup unbleached all-purpose flour
• ¾ cup packed light brown sugar (or granulated maple sugar)
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 orange, zest of
• 1 cup fresh cranberries , coarsely chopped
• 1 cup walnuts , chopped
• 2 large eggs
• 1 cup buttermilk
• 6 tablespoons unsalted butter , melted

Directions:

1. Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
2. Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
3. Add in the cranberries and walnuts; stir to combine.
4. In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
5. Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
6. Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.