The addition of tart cranberries makes this corn bread into a delicious side dish for the holidays. Also try using the bread to make a delicious savory bread pudding with sausage and leeks.
Cranberry Corn Bread
makes 1 8-inch square pan
1 cup corn meal
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 eggs
1/4 cup olive oil
1/4 cup brown sugar
1 cup buttermilk (or kefir)
1 cup fresh cranberries, roughly chopped (or 1/2 cup dried)
Preheat oven to 400ºF
Grease one 8-inch square baking pan.
Stir together corn meal, flour, baking powder, baking soda, and salt in a large bowl.
Beat eggs together with oil and buttermilk in a separate bowl.
Slowly add wet ingredients to dry ingredients. Fold in cranberries, mixing just until combined. Do NOT overmix.
Place batter in prepared pan (batter will be thick). Bake for 20-25 minutes, or until bread is golden brown and a cake tester inserted in the center of the bread comes out clean.
makes 1 8-inch square pan
1 cup corn meal
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 eggs
1/4 cup olive oil
1/4 cup brown sugar
1 cup buttermilk (or kefir)
1 cup fresh cranberries, roughly chopped (or 1/2 cup dried)
Preheat oven to 400ºF
Grease one 8-inch square baking pan.
Stir together corn meal, flour, baking powder, baking soda, and salt in a large bowl.
Beat eggs together with oil and buttermilk in a separate bowl.
Slowly add wet ingredients to dry ingredients. Fold in cranberries, mixing just until combined. Do NOT overmix.
Place batter in prepared pan (batter will be thick). Bake for 20-25 minutes, or until bread is golden brown and a cake tester inserted in the center of the bread comes out clean.
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