Cranberry Maple Skillet Cornbread
This delightful cranberry cornbread, made with wholesome ingredients such as whole wheat flour and real cranberries, is a perfect balance of sweet and savory. Baked in a buttery cast iron skillet, this moist and flavorful cornbread is an excellent addition to any meal.
— Constant Cookbook
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups medium grind cornmeal, preferably stone ground
- 1 1/2 cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- dash cinnamon
- 1 1/2 cups buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup maple syrup (preferably grade B)
- 1 1/2 cups fresh cranberries
Instructions
- Heat the oven to 375 degrees Fahrenheit with a rack in the middle of the oven. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and place in the oven to melt for 5 to 10 minutes.
- In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda and cinnamon. In a medium bowl, whisk together the milk, eggs and syrup until smooth. Stir the wet ingredients into the dry ingredients until moistened through.
- When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat with butter. Pour the melted butter into the batter, add the cranberries and stir just until incorporated.
- Pour the batter into the hot skillet or baking pan. Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 35 minutes. Invert the bread onto a wire rack to cool. Slice into squares or wedges and serve.
Cook Time
30M
Prep Time
PT15M
Yield
8 to 12
Nutrition
- Calories: 252 calories
- Sugar Content: 10.2 g
- Sodium Content: 499.2 mg
- Fat Content: 10.8 g
- Saturated Fat Content: 5.9 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 34.8 g
- Fiber Content: 3.2 g
- Protein Content: 5.9 g
- Cholesterol Content: 70.2 mg
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