Cranberry Cornbread 

By Vallery Lomas

Published Nov. 3, 2021

Cranberry Cornbread 
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
4(526)
Comments
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Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

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Ingredients

Yield:8 servings
  • 8tablespoons/113 grams unsalted butter, plus more for serving 
  • 1¼cups/180 grams fine- or medium-grind yellow cornmeal
  • 1cup/125 grams all-purpose flour 
  • ½cup/100 grams granulated sugar
  • 2teaspoons baking powder 
  • 1½teaspoons kosher salt (Diamond Crystal)
  • ½teaspoon baking soda 
  • 3large eggs 
  • 1cup/240 milliliters buttermilk 
  • 1cup/115 grams fresh or thawed frozen cranberries
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

336 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 7 grams protein; 303 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.

  2. Step 2

    Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.

  3. Step 3

    Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.

  4. Step 4

    Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

Ratings

4 out of 5
526 user ratings
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Comments

LF

Alternative to cast iron is a similar sized Pyrex glass dish. I put it in the oven with the butter as the oven heats up, then pour the batter into the dish to bake. Butter sizzles, as intended. It works.

Jenna

What if you don't have a cast iron skillet?

ncitro

Lodge cast iron products are reasonably priced and with proper are, last forever!

Richard

All the cranberries migrated to the center of the pan, largely on top. Any idea why?

Neil B

A thing of buttery beauty!

KP

This is excellent. Easy to make and very delicious. I've made it without buttermilk (used 1 cup yoghurt instead) and it worked well. I've also added double the cranberries and mixed them into the batter as well as on top.

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