Cranberry Cornbread

A community recipe by sirhughy

Not tested or verified by Nigella.com

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Introduction

Easy quick and needs butter dripping from your fingers to make a pig of one's self.

Cranberry-Cornmeal Quick Bread Adapted from Bon Appetit

Ingredients

Serves: 8

1 cup all-purpose flour
1 cup wholewheat flour
1 cup cornmeal
½ cup granulated sugar
1½ teaspoons salt
1½ teaspoons baking powder
1¼ cups buttermilk
½ cup melted unsalted butter
½ cup maple syrup
2 large eggs
½ teaspoon maple extract
¾ cup chopped pecan nuts ( plus more halves for garnish)
¾ cup dried cranberries

Method

Cranberry Cornbread is a community recipe submitted by sirhughy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large bowl whisk together both flours, cornmeal, sugar, salt and baking powder. Set aside. In another bowl, whisk together buttermilk, butter, maple syrup, eggs and maple extract. Add this mixture to the flour mixture; stir just until blended. Stir in chopped pecans and dried cranberries.

Spoon batter into a 9 x 5 loaf pan that has been sprayed with nonstick spray or lined with parchment paper. Arrange pecan halves in a row down the center of batter. Bake in a 350 degree oven for 60-70 minutes until the top is golden brown and a pairing knife inserted into the center of bread comes out clean.

Tent bread loosely with foil if browning too quickly. Cool in the pan on a rack for 20 minutes. Turn out