Cranberry Cornbread
festive holiday cornbread perfect for any holiday meal
Servings: 12 pie-shaped slices
Ingredients
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 salt
- 1 cup buttermilk here is a tip if you need to Make Buttermilk I sometimes add 1+ 1/2 cups buttermilk to this recipe for a fluffier cornbread
- 1/2 cup butter melted and cooled + 1 tablespoon butter
- 1 tablespoon oil
- 2 eggs beaten
- 1/2 cup cranberries
- 1 jalapeno diced
- 2 green onions chopped
- *Options add in some frozen corn 1 cup is nice, 1 cup of canned cream corn for a moister cornbread with a slightly sweeter corn flavor.
Instructions
- Preheat oven to 400°
- In a medium bowl combine cornmeal, flour, baking powder, baking soda, and salt together.
- Add to it the buttermilk and the melted butter along with the eggs and mix just until all the dry mixture of moistened.
- Stir in 1/4 cup cranberries and 1/2 the amount of green onions.
- heat the cast iron skillet on medium heat, melt the butter cook the jalapeno for 1 minute.
- Pour the batter into the skillet and stir it gently to spread it out and distribute the cranberries in the pan.
- Top the mixture with the remaining 1/4 cup of cranberries and green onions.
- Bake for 15-18 minutes or until a toothpick comes out clean, keep an eye on it. You don't want to overbake it or it will become dry.