Orange and Cranberry Cornbread
Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Serves: 8 to 10 servings
Ingredients:
1 cup yellow cornmeal (5 ounces; 142g)
1 cup all-purpose flour (4 1/2 ounces; 128g)
1/2 cup light brown sugar (3 3/4 ounces; 106g)
2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/2 teaspoon baking soda
3/4 cup sour cream (6 ounces; 171g)
1/2 cup (120ml) buttermilk
1/3 cup honey (80ml; 110g)
2 large eggs
4 tablespoons melted butter (2 ounces; 57g), cooled slightly, divided
2 tablespoons (30ml) canola oil
1 cup roughly chopped fresh cranberries (3 1/2 ounces; 99g)
1 tablespoon finely grated orange zest from 1 orange
Directions:
Place a 10-inch cast iron skillet on the middle rack of the oven and preheat to 425°F (220°C). In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, honey, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Fold in cranberries and orange zest.
Using pot holders or oven mitts, carefully remove the hot pan from the oven. Place 1 tablespoon of butter in the skillet and swirl to completely melt and coat the inside of the pan. Pour in cornbread batter and bake until a skewer inserted into the middle of the cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to a wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Notes:
Make-Ahead and Storage:
Once cooled, cornbread can be stored in an airtight container at room temperature for up to 3 days.
Recipe courtesy of Serious Eats.com
