Cranberry-Walnut Cornbread

Beth Hensperger

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
  • Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
  • Add in the cranberries and walnuts; stir to combine.
  • In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
  • Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
  • 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.
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  1. pepjam1_12596340
    I had to substitute raw sugar for brown sugar. The taste was very good and texture was moist and somewhat course just the way I like it. The next time I make it I will put in more cranberries. Ive been making a recipe similar to this but it was thick and harder to make and took longer to bake. This one is so fast and easy I can make it more often .
    Reply
  2. pepjam1_12596340
    I had to substitute raw sugar for brown sugar. The taste was very good and texture was moist and somewhat course just the way I like it. The next time I make it I will put in more cranberries. Ive been making a recipe similar to this but it was thick and harder to make and took longer to bake. This one is so fast and easy I can make it more often .
    Reply
  3. ratherbeswimmin
    Beth Hensperger
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