Cranberry Orange Cornbread

Cranberry Orange Cornbread

  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 35 mins 
  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 35 mins 

Cranberry Orange Cornbread

  • Prep : 10 mins
  • Cooking : 35 mins
  • Serves : 10

Ingredients

Serves 10
  • 1 navel orange
  • 2 large eggs
  • 1/2 cup low-fat buttermilk
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 3/4 cup yellow cornmeal (stone-ground is best)
  • 1 1/4 cups all-purpose flour
  • 1 cup fresh cranberries
  • 1 navel orange
  • 2 large eggs
  • 1/2 cup low-fat buttermilk
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 3/4 cup yellow cornmeal (stone-ground is best)
  • 1 1/4 cups all-purpose flour
  • 1 cup fresh cranberries

Directions

Step 1.

Heat oven to 375ºF. Coat an 8-inch-by-4-inch loaf pan with cooking spray.

Step 2.

Grate zest from 1/2 of the orange into a large bowl. Cut the orange in half and squeeze in all of the juice. Whisk in eggs, buttermilk, oil, sugar, brown sugar, and salt until blended. Scatter baking powder over the top, and let stand until foamy, about 3 minutes.

Step 3.

Stir together cornmeal, flour, and cranberries, and add them to the wet ingredients, stirring just until batter is almost free of lumps.

Step 4.

Spoon into prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on a rack.

Tip: If you don’t have fresh cranberries, use blueberries or raspberries instead.

Nutrition (Per Serving)

  • 211 calCalories
  • 4 gProtein
  • 33 gCarbohydrates
  • 7 gFat
  • 33 gCholesterol
  • 342 mgSodium
  • 1 gDietary Fiber