Cranberry Skillet Cornbread
At long last, I’ve grown up and made a purchase that no adult female should be without. Am I the only female on the planet that didn’t own a cast iron skillet until her mid-forties? Uh-oh…I just admitted my age. I may be in my mid-forties, but like I said, I just grew up! The funny thing is, a recipe for Maple-Cranberry Skillet Cornbread on the Cookie and Kate blog was the driving force behind my urgent need for the aforementioned cast iron skillet. One look at that cornbread with the oh-so-golden crust, and fresh cranberries bursting through the crackled top, was nothing short of a revelation. It was time to grow up.
My Cranberry Skillet Cornbread is the adapted version of the one on Cookie and Kate. I made very few changes as I wanted to make sure that this cornbread turned out right the first time. I was dying to try it. The bread has so many ingredients that I love to bake with — buttermilk, maple syrup, and whole wheat flour. The twist in this recipe, of course, is the fresh cranberries. I really enjoyed the tartness of the cranberries with the maple-flavored cornbread. The skillet gave this cornbread the most beautiful, golden crust I’ve ever seen. The buttermilk gives the bread a moistness that can’t be matched. In fact, this bread was still great 3 days later. We actually ate it for breakfast warmed up with a drizzle of maple syrup over the top. Absolutely delicious.
If you don’t have a cast iron skillet and you really don’t think you need one, you can bake the cornbread in an 8×8″ square pan, and I’m sure it will still be a success. I’ve done that all my life, however, and my new cast iron skillet made a huge difference here. I’m excited to find other recipes so that I can continue to put it to good use! If you’re looking for a new way to serve up cornbread, and you like fresh cranberries, you’ve got to give this recipe a shot. Skillet or no skillet! 😉
- 1 stick unsalted butter
- 1½ cups cornmeal
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon Kosher salt (use half this amount if you use table salt)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups low-fat buttermilk, room temperature
- 3 eggs, room temperature
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1½ cups fresh cranberries
- Preheat the oven to 375 degrees. Melt butter in 10-12" cast iron skillet; Set aside.
- In a large bowl, whisk together the cornmeal, flours, salt, baking powder, and baking soda.
- In a medium bowl, whisk together the buttermilk, eggs, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients, stirring just until combined. Pour the melted butter into the batter and stir until the butter is completely incorporated. Fold in the fresh cranberries. Pour the batter into the cast iron skillet, and bake on the center rack of your oven for 25-35 minutes, or until the a toothpick inserted into the center comes out clean. Cool on wire rack.
- When the bread has cooled somewhat, invert onto the wire rack to cool completely.
Adapted from Cookie and Kate's Cranberry-Maple Skillet Cornbread.