Cranberry-Maple Skillet Cornbread Recipe – Know the Secret Tips :- Cranberry-Maple Skillet Cornbread is a wonderful take on a traditional cornbread recipe that you will not want to miss! Using the sweet-tart flavor of cranberries and the rich sweetness of maple syrup, this one-of-a-kind combination combines the well-liked comfort food of classic cornbread and raises it to a higher level. This cornbread, which is baked to perfection in a skillet made of cast iron, not only has a breathtakingly gorgeous rustic appearance, but it also tastes absolutely incredible.
Cranberry-Maple Skillet Cornbread Recipe – Know the Secret Tips
From serving it as a side dish for a hearty soup or stew to simply enjoying it as a snack with a dab of butter, this Cranberry-Maple Skillet Cornbread is sure to become a favorite. It may be served in a variety of ways. For the purpose of bringing this delectable combination of flavors to your table, let’s get started on the recipe!
INGREDIENTS
- ½ cup (1 stick) unsalted butter
- 1 ½ cups medium grind cornmeal, preferably stone ground
- 1 ½ cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon kosher salt or 2 teaspoons regular salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- dash cinnamon
- 1 ½ cups buttermilk, at room temperature
- 3 large eggs, at room temperature
- ½ cup maple syrup (preferably grade B)
- 1 ½ cups fresh cranberries
INSTRUCTIONS
A rack should be placed in the middle of the oven and the oven should be heated to 375 degrees Fahrenheit. Put the stick of butter in a cast iron pan that is 10 to 12 inches in diameter or a square baking dish that is 9 inches in diameter, and then put it in the oven to melt for five to ten minutes.
Cornmeal, flour, salt, baking powder, baking soda, and cinnamon should be mixed together in a large bowl using a whisk. Using a whisk, combine the milk, eggs, and syrup in a medium bowl until they are completely smooth. The wet ingredients should be stirred into the dry ingredients until the mixture is completely moistened.
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By carefully removing the sizzling skillet from the oven and swirling it to coat it with butter, you can ensure that the butter has melted and turned a golden brown color without being burned. The melted butter should be poured into the batter, and then the cranberries should be added until they are completely integrated.
After the skillet or baking pan has been heated, pour the batter into it. Place the pan back into the oven and continue baking for 25 to 35 minutes, or until the bread is golden brown around the edges, springy to the touch, and a toothpick inserted in the center comes out clean with only a few crumbs. Turn the bread over onto a wire rack so that it can cool. After slicing into squares or wedges, serve the dish.
Nutrition
- Calories – 252
- Protein – 5.9 g
- Fat – 10.8 g
- Carbohydrates – 34.8 g
- Sodium 499.9mg 22%
- Dietary Fiber 3.2g 11%
- Sugars 10.2g
- Protein 5.9g 12%
NOTES
This passage was taken from Aida Mollenkamp’s book Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished and Adventurous Cook.
Although Aida’s first recipe asked for ⅔ cup of maple syrup, it is possible to increase the quantity of liquid sweetener to up to ⅔ cup in order to achieve superior sweetness in the final product. In place of the maple syrup, Aida suggests using agave nectar, honey, or brown sugar; however, I have not yet experimented with any of these alternatives.
Add one and a half tablespoons of lemon juice or vinegar to one and a half cups of low-fat milk in order to create your own buttermilk.
