Orange and Cranberry Cornbread Recipe
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Category
Thanksgiving
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup yellow cornmeal
1 cup all purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon Kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup buttermilk
1/3 cup honey
2 large eggs
3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 tablespoons canola oil
1 cup roughly chopped fresh cranberries
1 tablespoon zest from 1 orange
Directions
Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425 degrees F. In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, honey, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in cranberries and orange zest. Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.