Monday, November 15, 2010

Cranberry Cornbread

Cranberry Cornbread
I wanted to make something reminiscent of the Thanksgiving holiday, considering that this will be the first Thanksgiving in my entire life where I do not inhale two heaping plates of turkey, mashed potatoes, gravy and stuffing.  When I asked my roommates which food items screamed "Thanksgiving!" to them, they said cranberries. I had been thinking of cornbread myself, so what better way to please all than to combine the two? Don't let the amount of butter in this recipe shock you.  I assure you, the calories are entirely worth it.  I adapted this recipe from Ina Garten's recipe for JalapeƱo Cheddar Cornbread, essentially taking out all of the savory ingredients of her recipe and replaced them with cranberries.  Good 'ol Barefoot Contessa never lets you down.


    3 cups all-purpose flour
1 cup white corn flour
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups skim milk
3 extra-large eggs, lightly beaten
1/2 pound unsalted butter, melted
1 cup dried cranberries

Preheat the oven to 350 degrees fahrenheit and grease a 9 x 13 inch baking dish with butter. In a large bowl, combine the flour, corn flour, sugar, baking powder and salt. In a small bowl, combine the milk, eggs and butter. Using a spoon, mix the dry ingredients into the wet until most of the lumps are dissolved. Don’t over-mix or else your cornbread will be flat instead of fluffy! Mix a little more than half of the cranberries into the batter. Pour the batter into the prepared dish, smooth the top, and sprinkle with the remaining cranberries. Bake for 30 to 35 minutes. You may not think the cornbread is done baking because of the bubbles of butter that may still be rising up the sides of the dish, but remove it from the oven and allow to cool.  The butter in this recipe is necessary because it almost rehydrates the dried cranberries so that they are plump, sweet and delicious.  Cut the cornbread into large squares, serve warm or at room temperature and enjoy!

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