Cranberry-Walnut Cornbread

Name: Cranberry-Walnut Cornbread
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

11 ingredients

6 steps

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.