If you’re wanting to make cornbread during the holidays, this Maple-Cranberry Cornbread is perfect for this time of year! It has a light sweetness from the maple syrup and brown sugar mixed into the batter, plus the nice tartness of the fresh cranberries—so you have a combination of lightly-sweet and tart flavors!
You could serve this cornbread at a holiday breakfast or brunch. It tastes great on it’s own or with some butter, but if you want to amplify the maple flavor, drizzle a little pure maple syrup over the top of the cornbread when serving! 🙂
MAPLE-CRANBERRY CORNBREAD by NancyC
Makes 9 to 12 servings
1 cup all-purpose unbleached flour
1 cup yellow cornmeal
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons light brown sugar, packed
3/4 cup buttermilk
1/2 cup (1 stick) butter, melted
1/2 cup plus 1 Tablespoon pure maple syrup
2 large eggs, beaten
1 cup chopped fresh cranberries
Extra maple syrup for drizzling over cornbread, if desired
Preheat oven to 375˚F. Grease or spray an 8″ square baking pan with cooking spray; set aside.
In large bowl, blend flour, cornmeal, baking powder, salt, and brown sugar.
In small bowl, with a whisk or fork, mix buttermilk, melted butter, maple syrup, and eggs until well blended. Add this mixture to the dry ingredients in the large bowl, mixing just until dry ingredients are moistened. Fold in the chopped cranberries, stirring to evenly incorporate into the batter. Then pour the batter evenly in the prepared baking pan.
Bake 32 minutes or until toothpick inserted in center comes out clean. Let cool a few minutes, then cut into squares and serve warm with or without butter. You can also top each serving with a light drizzle of maple syrup, if desired.
Recipe from NancyC | nancy-c.com
It’s fun having a holiday variation of cornbread and I think the light sweetness of the maple syrup and the tartness of the fresh cranberries give this cornbread a great flavor! Have you made any recipes this season with fresh cranberries?