Cranberry Pecan Cornbread

cranberry pecan cornbread

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

  • 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