Amazing combination of flavors exist in this Cranberry Orange Cornbread ! When fresh cranberries are available, you need to make the most of them and I’m not talking about making cranberry relish for Thanksgiving dinner. I revised my Blueberry Cornbread recipe by just replacing the blueberries with the chopped cranberries and infused the sugar with orange zest before incorporating it. That gives me a thought here…perhaps I should revise that recipe my infusing lemon zest into the sugar since blueberries and lemon are often used together…hmmmmmm
Rub about 2 teaspoons of orange zest into the granulated sugar.
Then, cream it into the softened butter.
Next, blend in the eggs until well incorporated.
Chop the cranberries using a small food processor until they appear as shown.
Whisk together the dry ingredients and remove 2 T-1/4 cup and toss with the cranberries in a separate bowl until ready to use.
Alternatively add in the flour and milk in 3 additions, adding about 1/2 cup of each at a time, ending with the milk.
Gently fold in the dusted cranberries until evenly dispersed. Why use the flour to coat them? This process helps the berries stay suspended within the batter and not fall to the bottom while it bakes Genius!!
Line an 8″ x 8″ pan with 2 strips of parchment paper laying in opposite directions or spray with your favorite coating for easy release from the pan. I like to use parchment paper because I can just lift it out of the pan to slice, once it has cooled slightly. It makes for an easy clean up too! Pour the batter into the pan and spread it evenly to all corners going from side to side.
Bake it at 375 degrees for approximately 40 minutes. Allow the Cranberry Orange Cornbread to cool slightly before slicing, if you can wait that long. YUM!
Ingredients
- 1 c granulated sugar
- 2 t orange zest
- 1/2 c butter, softened
- 2 large eggs
- 1 c cornmeal
- 1 1/2 c flour
- 2 T baking powder
- 1/2 t salt
- 1 1/2 c milk
- 3/4 c fresh cranberries, chopped food processor-pulse
Instructions
- Rub orange zest into granulated sugar to infuse the flavor.
- Using a food processor, chop up 1 cup of fresh cranberries; set aside.
- Cream sugar with butter.
- Blend in the eggs.
- Whisk together the dry ingredients. Toss 2 T. of the flour mixture with the chopped cranberries; set aside,
- Blend in the flour mixture and milk alternatively, about 1/2 cup of each at a time, ending with the milk.
- Gently fold in the dusted cranberries.
- Pour into a parchment paper lined 8" x 8" pan. You may also use a spray to coat pan instead.
- Bake at 375°F for 40 minutes.
- Allow it to cool slightly in the pan before slicing, if you can wait that long.
