Cranberry cornbread is a convenient and speedy way to enliven your meals during the fall and winter seasons.
WET INGREDIENTS – 1/2 cup unsalted butter, melted and slightly cooled – 2 large eggs – 1/2 cup granulated sugar – 1/2 cup sour cream – 1/2 cup buttermilk (or substitute whole milk) DRY INGREDIENTS – 1 1/4 cups all purpose flour – 3/4 cup yellow cornmeal – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt CRANBERRIES – 1 cup heaped, fresh cranberrie
Heat the oven to 400F. A 9x9 baking pan can be sprayed and lined with parchment paper for easy removal and slicing.
Mix the wet ingredients in a large bowl until smooth. Whisk dry ingredients in another dish. Fold them into the wet ingredients.
Add the cranberries halfway through folding and mix until fully incorporated, but don't overbeat the cornbread batter.
An offset spatula smooths batter in pan. The cornbread should be risen, golden, and a toothpick put in the center comes out clean after 25–28 minutes in your preheated oven.
After 15 minutes, use the parchment paper handles to remove the cornbread. Keep it cool on a rack or slice it warm. Until you're ready to serve, don't slice.