Cranberry-Walnut Cornbread Recipe

Name: Cranberry-Walnut Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425u00b0; 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.

1150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cranberry-Walnut Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Walnut Cornbread

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