Cranberry Raisin Cornbread

Delicious Cranberry Raisin Cornbread Recipe

Cranberry & Raisin Cornbread is a delicious and nutritious breakfast dish that can be made in less than 10 minutes. Cranberry & raisin cornbread is a sweet, moist and savory bread that is made with cranberries, raisins, sugar, flour and cornmeal. 

The most important thing about this bread is to use fresh ingredients. For example, if you don’t have fresh cranberries or raisins, it’s best to use dried ones instead.

This recipe is a perfect example of how you can combine two different flavors in one dish without sacrificing the taste of either. Many people love this cornbread recipe because it’s so easy to make and has a sweet, slightly tart taste. The cranberries and raisins add a burst of flavor without being too sweet.

Cranberry Raisin Cornbread Recipe

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

Breakfast cornbread! That’s 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 be 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.

How to Make cranberry Raisin Cornbread

Cranberry And Raisin Cornbread

  • 1 1/3 cups (166g) flour
  •  2/3 cup (113g) yellow cornmeal
  •  1/3 cup (66g) sugar
  •  1 1/2 tsp 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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