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  • Writer's pictureTuck

Cranberry Maple Skillet Cornbread

Updated: Jul 31, 2023

Hi friends, I am done with COVID but I had to isolate for Thanksgiving. Good thing I had my Cranberry Maple Skillet Cornbread™ to munch on and help me swallow my loneliness. This recipe's from Lidl and it's pretty solid once I tweaked the salt amount and cooking time.


This recipe is hard to mess up, but the cook time is significant and there are a lot of ingredients, including cranberries, which are only available seasonally. For these reasons, I think this is the perfect lazy holiday recipe.


The Ingredients

-1/2 cup unsalted butter, divided

-1 cup cornmeal

-1 cup all-purpose flour

-1/2 tsp table salt (or 1 tsp kosher salt)

-2 tsp baking powder

-1/2 tsp baking soda

-1 tsp cinnamon

-1 cup buttermilk

-2 eggs

-2/3 cup maple syrup

-1 navel orange, zested

-1.5 cups fresh cranberries


The Recipe


In a large bowl, mix together your dry ingredients: cornmeal, flour, salt, baking powder, baking soda (what is the difference between baking powder and soda?), and cinnamon.


Now go ahead and preheat your oven to 375 degrees F. Place 1/4 cup of butter in your skillet and place that in the oven as it's heating up.


Now you can combine your wet ingredients in a separate bowl: 1/4 melted butter, buttermilk, eggs, maple syrup, and orange zest. Mix well.



Pour the wet ingredients into the dry ingredients and mix well. Then mix in the cranberries.


At this point, your oven is probably all heated up, so carefully remove your skillet from the pan/ Make sure the melted butter is evenly coating the skillet, and pour in your batter.



Place the skillet in the oven and bake for 50-55 minutes, until the crust is golden brown and a toothpick inserted into the cornbread comes out clean (dry crumbs are OK).


It makes me hungry just looking at it...


The Result



As you can see, the crust has a nice slight crunch to it, and the inside is soft and almost cake-like (maybe because of the mysterious baking powder/soda?).


I will be honest that this is the first cornbread I have ever made, and I have eaten cornbread multiple times but not often. So the texture may not be completely authentic. However, it is still very tasty and rustic. The sweetness from the maple syrup combines well with the tartness of the cranberries, and those flavors make this cornbread feel almost like a dessert. I recommend eating it for breakfast with a nice dollop of unsalted butter.


That's all for now, see you next week.


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