Thanksgiving Cranberry Cornbread Recipes

CRANBERRY CORNBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

THANKSGIVING CRANBERRY CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Lightly oil four 4x8 loaf pans.
• In a large bowl sift together the flour, cornmeal, sugar, salt, and baking powder.
• In a separate bowl, whisk together the eggs, milk, and oil.
• Mix the wet ingredients into the dry ones. Stir until combined and no more.
• Add the butter, and stir until mixed in.
• Toss in the cranberries.
• Fill the loaf pans with batter. It should go about half way up the side of the pan.
• Bake in the oven for 40-45 minutes, testing for doneness by inserting a sharp thin knife into the center of the loaf. The bread is done when the knife comes out clean.
• Cool on a rack.

CRANBERRY CORNBREAD

Steps:

• 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.
• 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.
• 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.
• 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.