Cranberry-Walnut Cornbread

Beth Hensperger

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  cup  fine-grind yellow cornmeal, preferably stone ground
• 1  cup unbleached all-purpose flour
• 3⁄4 cup  packed light brown sugar (or granulated maple sugar)
• 1⁄2 teaspoon salt
• 1⁄2 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.