Cranberry & Raisin Cornbread

Isn't this scale amazing? It was my great great grandparents.

Breakfast cornbread! Thats pretty much what it is. When I saw the recipe that this cornbread was based on, I thought that dried fruit in cornbread seemed a bit off.

But I really wanted to use these skillets so I thought I would give it a try. It turns out pretty tasty! Not the type of cornbread that would appropriate for chili or beans or anything of the typical things that go with cornbread. So douse that slice in a layer of honey or butter and enjoy your morning.

And the cast-iron skillets were my great great grandparents' too, so they are well over 100 years old.

cranberry and raisin cornbread

1 1/3 cups (166g) flour
2/3 cup (113g) yellow cornmeal
1/3 cup (66g) sugar
1 1/2 tsps baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup (170g) butter, melted and cooled
2 eggs
1 1/2 cups (354ml) buttermilk
1/2 cup (75g) raisins, coarsely chopped
1/2 cup (75g) dried cranberries, coarsely chopped

Oven 375
Butter a cast iron skillet
Whisk flour, cornmeal, sugar, 
baking powder, baking soda, 
and salt 
Set aside
Whisk butter, eggs and buttermilk
Add to flour mixture, stirring 
until just combined
Fold in cranberries and raisins
Pour into skillet and let sit 
for 10 minutes
Bake for 35 minutes, until pale golden in color and a toothpick comes out clean
Cool completely

 

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