Categories: Cornbread, Side Dish
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
Directions
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Preheat oven to 425°; grease a 9 × 5 inch loaf pan or spray it with cooking spray.
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Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
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Add in the cranberries and walnuts; stir to combine.
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In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
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Stir just until all ingredients are moistened and thoroughly blended; don’t overmix.
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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.