Orange and Cranberry Cornbread

• servings: 10 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup light brown sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup sour cream

1/2 cup buttermilk

1/3 cup honey

2 large eggs

3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan

2 tablespoons canola oil

1 cup roughly chopped fresh cranberries

1 tablespoon zest from 1 orange

Directions

Place a 10-inch cast iron skillet on the middle rack of the oven and preheat to 425°F (220°C). In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, honey, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Fold in in cranberries and orange zest.

Using pot holders or oven mitts, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.

Nutrition

• Calories: 283 kcal
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 60 mg
• Sodium: 373 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Total Sugars: 20 g
• Protein: 5 g