Orange and Cranberry Cornbread
Ingredients
- 1 cup yellow cornmeal (5 ounces; 142g)
- 1 cup all-purpose flour (4 1/2 ounces; 128g)
- 1/2 cup light brown sugar (3 3/4 ounces; 106g)
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1/2 cup (120ml) buttermilk
- 1/3 cup honey (80ml; 110g)
- 2 large eggs
- 4 tablespoons melted butter (2 ounces; 57g), cooled slightly, divided
- 2 tablespoons (30ml) canola oil
- 1 cup roughly chopped fresh cranberries (3 1/2 ounces; 99g)
- 1 tablespoon finely grated orange zest from 1 orange
Instructions
- 1
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.
- 2
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.
