Cranberry-Maple Skillet Cornbread
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.4 out of 5 stars
(17)
Ingredients
8-12 servings
- ½ cup (1 stick) unsalted butter
- 1 ½ cups medium grind cornmeal, preferably stone ground
- 1 ½ cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon kosher salt or 2 teaspoons regular salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- dash cinnamon
- 1 ½ cups buttermilk, at room temperature
- 3 large eggs, at room temperature
- ½ cup maple syrup (preferably grade B)
- 1 ½ cups fresh cranberries
How would you rate this recipe?
Preparation
Chef’s notes
Adapted from Keys to the Kitchen:
The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp.
Aida’s original recipe called for ⅔ cup maple syrup, so you could increase the amount of liquid sweetener to up to ⅔ cup for sweeter results. Aida notes that you can substitute agave nectar, honey or brown sugar for the maple syrup, but I haven’t tried.
Make your own buttermilk by adding 1 ½ tablespoons lemon juice or vinegar to 1 ½ cups low-fat milk.