Cranberry Cornbread

Cranberry Cornbread

Cornbread gets a festive makeover in this recipe with the addition of fresh and dried cranberries. If you like your cornbread on the sweeter side, increase the honey to 1/2 cup.

From EatingWell: November/December 2012
Yield: 10 servings
Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

  1. 2 cups fine whole-grain cornmeal (see Tips)
  2. 3/4 cup whole-wheat pastry flour or white whole-wheat flour (see Tips)
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 2 large eggs
  7. 1 1/2 cups buttermilk
  8. 1/3 cup extra-virgin olive oil
  9. 1/3 cup honey
  10. 1 tablespoon finely grated orange zest
  11. 3/4 cup fresh cranberries, rinsed and patted dry, or frozen (not thawed)
  12. 1/3 cup dried cranberries

Preparation

  1. Preheat oven to 400°F. Coat a 10-inch cast-iron skillet (or 9-inch metal cake pan) with cooking spray.
  2. Set aside 2 tablespoons cornmeal in a small bowl. Whisk the remaining cornmeal, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Lightly whisk eggs in a medium bowl, then whisk in buttermilk, oil, honey and orange zest until smooth. Make a well in the center of the dry mixture. Pour in the wet ingredients and stir with a rubber spatula until just combined. Do not overmix; the batter should look lumpy.
  3. Toss fresh and dried cranberries with the reserved cornmeal. (This will prevent the fruit from sinking to the bottom during baking.) Gently fold the cranberries and cornmeal into the batter. Scrape the batter into the prepared skillet (or pan).
  4. Bake the cornbread until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Let stand for 15 minutes before cutting into wedges. Serve warm.

Tips & Notes

Nutrition

Nutrition Per Serving: 268 calories; 10 g fat (2 g sat, 6 g mono); 39 mg cholesterol; 41 g carbohydrates; 5 g protein; 3 g fiber; 295 mg sodium; 155 mg potassium.

Nutrition Bonus:

3 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 1/2 other carbohydrate, 1 1/2 fat