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Cranberry Pumpkin Cornbread

Cranberry Pumpkin Cornbread
Cranberry Pumpkin Cornbread
  1. Preheat oven to 350 degrees
  2. Melt butter in a large oven-proof 9-inch pan over medium heat. The butter will begin to foam very quickly. Make sure to continuously whisk the butter during this process so it does not burn.
  3. After a couple of minutes, the butter will begin to brown. Continue to whisk and remove from heat as soon as the butter begins to smell nutty.
  4. Immediately transfer the butter to a bowl to prevent burning and set aside to cool for 5 minutes. Make sure the butter is cool to the touch, but does not start to harden.
  5. While the butter is cooling, mix together the wet ingredients in a medium bowl: pumpkin puree, egg, maple syrup, milk and vanilla.
  6. Once butter is slightly cool, whisk in to the wet ingredients. It is very important not to mix the butter into the wet ingredients while it is still hot.
  7. In a separate large bowl, whisk together the dry ingredients: yellow cornmeal, whole wheat pastry flour, baking powder, salt and cinnamon.
  8. Add wet ingredients to dry ingredients and mix until just combined. Do not over mix this ingredients. This will cause the bread to become overly dense and will create an uneven bake.
  9. Gently fold in cranberries, leaving a few for sprinkling on top.
  10. Pour into a 9-inch baking pan.
  11. Bake for 25-30 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached.
  12. Cut into slices and enjoy with butter and a drizzle of maple syrup. Best when served warm!
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