I love a good cornbread recipe. Even those who are not crazy about cornbread would probably find this one delicious!
The toasted pecans, cranberries, orange juice and zest make Cranberry Pecan Cornbread a great choice for the holidays, but I enjoy it any time of year. It turns a simple soup into a special meal. I encourage you to try it with my White Bean and Spinach Soup!
- 1 cup Craisins (dried cranberries)
- ½ cup orange juice
- 1 cup flour
- 1 cup cornmeal
- 2 tsp. baking powder
- 1 ¼ tsp. salt
- ½ tsp. baking soda
- 2 eggs
- 1 ½ cups sour cream
- ½ cup maple syrup
- 6 Tbsp. butter, melted
- 1 Tbsp. orange zest
- ½ cup toasted pecans
- Combine the Craisins and orange juice. Let stand for 30 minutes, then drain.
- Generously grease a springform pan and wrap foil around the outside to make sure the batter doesn’t leak into your oven.
- Combine the flour, cornmeal, baking powder, salt and baking soda in a large bowl. In another blow, whisk together the eggs, sour cream, syrup and melted butter. Add this to the dry ingredients and stir just until blended. Mix in the Craisins and pecans. Pour the batter into the prepared pan. Bake at 400 degrees for about 30 minutes or until done.
Tell Me: What’s your favorite type of cornbread?