CRANBERRY-WALNUT CORNBREAD

Cranberry-Walnut Cornbread image

Provided by ratherbeswimmin

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup fine-grind yellow cornmeal, preferably stone ground
1 cup unbleached all-purpose flour
3/4 cup packed light brown sugar (or granulated maple sugar)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 orange, zest of
1 cup fresh cranberries, coarsely chopped
1 cup walnuts, chopped
2 large eggs
1 cup buttermilk
6 tablespoons unsalted butter, melted

Steps:

Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
Add in the cranberries and walnuts; stir to combine.
In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.