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Crumbly and delicious cranberry cornbread

Crumbly and delicious cranberry cornbread

I missed the local cranberry festival this year but a generous friend went and brought me a bag of delicious, antioxidant-filled crimson berries. I had never come in contact with a fresh cranberry before but I was certainly excited and readily accepted the challenge of going through three pounds of the infamously sour fruit. I had gathered several recipes in preparation for delivery but the giver suggested cranberry cornbread and that was the first thing I made. I sliced the berries in half down the stem and macerated them overnight with copious amounts of sugar and a splash of brandy (about half a cup sugar per cup of sliced cranberries). I decided to stick with my favourite cornbread recipe, folding in the berries just before baking. This recipe adds a fresh and nutritious dimension to sweet cornbread. 

I would never have guessed that cranberries were white on the inside

I would never have guessed that fresh cranberries were white on the inside

1/2 cup demerara sugar per cup of cranberries and a splash of brandy or your favorite hard liquor

1/2 cup demerara sugar per cup of cranberries and a splash of brandy or your favorite hard liquor.  Leave in fridge overnight, stirring occasionally.

 

1. Whisk together

1 cup coarse cornmeal

1 cup flour

1/2 cup sugar

1 Tbsp baking powder

1 tsp salt

2. With a wooden spoon or heavy spatula, mix in until combined

1/2 cup olive oil (not extra virgin)

2/3 cup whole milk

2 large eggs

3. Toss in evenly

1 cup macerated cranberries

4. Pour mixture into two 4×8 loaf pans and bake at 400°F for 25 minutes, or until it passes the clean toothpick test.

Enjoy!

Straight out of the oven, chock full of delicious, fresh cranberries

Straight out of the oven, chock full of delicious, fresh cranberries

Sweet cornbread packed with cranberries

Sweet cornbread packed with cranberries

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