EatingWell: Enjoy a sweeter version of cornbread this holiday season | Food and Cooking
Fresh and dried cranberries dot this delicious cornbread.
Cornbread gets a festive makeover in this recipe with the addition of fresh and dried cranberries. If you like your cornbread on the sweeter side, increase the honey to 1/2 cup.
Cranberry Cornbread
- 2 cups fine whole-grain cornmeal
- 3/4 cup whole-wheat pastry flour or white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2cups buttermilk
- 1/3 cup extra-virgin olive oil
- 1/3 cup honey
- 1 tablespoon finely grated orange zest
- 3/4 cup fresh cranberries, rinsed and patted dry, or frozen (not thawed)