Cranberry Cornbread
Cook with Vianney, an Award-Winning Food Blogger, Recipe Developer, and the Author of The Tex-Mex Slow Cooker and Latin Twist.
Print Recipe-
Prep Time
20 Minutes -
Cook Time
25 Minutes -
Servings
9
Ingredients
- 1 cup frozen cranberries, thawed
- 1 tablespoon orange zest
- 1 cup cornmeal
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Greek plain yogurt
- ½ cup milk
- 1 tablespoon apple cider vinegar
- ½ cup Hiland Butter
- 1 cup brown sugar
- 2 large eggs
Directions
- Preheat oven to 375 degrees.
- Liberally spray a 8×8 inch baking pan with non-stick cooking spray.
- In a bowl stir together thawed cranberries and orange zest. With a potato masher, lightly mash to release a bit of the juice from thawed cranberries, set aside.
- Whisk together cornmeal, flour, baking soda and salt, set aside.
- In another bowl stir together yogurt, milk and apple cider vinegar, set aside.
- In a saucepan over low heat melt butter. Remove from heat, whisk in brown sugar and eggs until well blended. Add to sour cream – milk mixture and whisk until blended.
- Stir in cornmeal mixture until well blended. Gently fold in cranberries and pour into prepared pan.
- Bake for 20-25 minutes or until toothpick inserted come out clean.
- Allow to cool for five minutes, slice and serve warm.
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