This cranberry cornbread is gritty, not soft and sweet like a cupcake, and cooked in a more traditional method: a hot skillet with melted butter.
- 2 cups cornmeal*
- 1 cup flour
- 1 teaspoon kosher salt
- 2 Tbsp sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups fresh cranberries
- 1 1/2 cups whole-milk buttermilk
- 1 large egg, lightly beaten
- 3 Tbsp butter
- Preheat the oven to 400F.
- Combine the cornmeal, flour, salt, sugar, baking soda, and baking powder in a bowl. Whisk to combine, then add the cranberries.
- Whisk together the buttermilk and egg, then pour into the dry ingredients and mix until combined.
- Heat a 10″ cast iron skillet on the stove until very hot, then melt the butter in it. When the butter is melted, pour the batter into the skillet, put the skillet in the oven.
- Bake for 25-30 minutes, or until the center is set and a toothpick comes out clean.
I used course ground cornmeal, but would suggest you use medium, or a combination.