Cornbread is a versatile and tasty addition to a meal, or as a comforting snack. While I love cutting the sweetness with dried cranberries, I also make a variation with bacon, cheddar and jalapeno. Cornbread also freezes well (I suggest using heavy duty freezer bags), so you can make a batch and put some aside for a later date.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
- 1 cup corn meal (I use extra fine as I find it makes for a moister end product, but you may prefer the regular grind for more texture)
- 1 cup all purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dried cranberries, finely diced
- 3/4 cup toasted pecan pieces
- 1 egg (should be at room temperature)
- 1 cup buttermilk
- 1 stick unsalted butter, melted and cooled to room temperature
- 1/4 cup light brown sugar
Cooking instructions
- Pre-heat oven to 400 degrees
- Line a 9″ the bottom of a cake pan with parchment paper and grease the sides of the pan (if you don’t have parchment paper on hand, grease and flour the entire pan)
- Mix dry ingredients together in a large bowl, set aside
- Toast pecan pieces on a cookie sheet for 3-4 minutes, until they darken slightly; keep an eye on them–they can burn quickly!
- Whisk the egg and buttermilk together until fully incorporated
- Add the butter, cranberries and pecans
- Incorporate wet ingredients into dry ingredients; do not overmix or the cornbread will be tough
- Bake for 20 minutes, until a toothpick stuck in the center of the pan comes out clean; don’t overcook, or the cornbread will be dry!
Variations (in lieu of cranberries and pecans):
- 1/2 cup chopped bacon bits, 1 finely diced jalapeno and 1/2 cup shredded cheddar cheese
- 2 tbs maple syrup and 1/4 cup diced breakfast sausage
- 2 tbs roasted garlic and 1/2 cup goat cheese crumbles