Cranberry Orange Skillet Cornbread
Published Oct 22, 2020
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This Cranberry Orange Skillet Cornbread recipe is a fun and simple skillet cornbread variation with tart fresh cranberries and orange zest and is a perfect addition of holiday flavors to your meal.
Cranberry Orange Skillet Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup gluten-free all-purpose flour
- ½ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- ¾ cup sour cream
- ½ cup buttermilk
- ¼ cup honey
- 2 large eggs
- 3 tablespoons melted butter, , cooled slightly
- 3 tablespoons canola oil
- 1 cup fresh cranberries, , roughly chopped
- 1 tablespoon orange zest
- 1 tablespoon unsalted butter, , for coating the pan
Instructions
- Preheat the oven to 425°F. Place a cast-iron skillet in the oven while it preheats. Whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together sour cream, buttermilk, honey, eggs, 3 tablespoons melted butter, and canola oil.
- Pour the wet mixture into the bowl with the cornmeal mixture. Mix until completely combined and then stir in cranberries and orange zest.
- Remove the hot skillet from the oven carefully. Place 1 tablespoon butter in the skillet and swirl to completely melt and coat the pan. Pour in cornbread batter and place in the oven. Bake for about 20-22 minutes, until a toothpick inserted into the middle comes out clean and cornbread is slightly brown on top.
- Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool an additional 10 minutes before slicing.
Nutrition
Calories: 339kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 5gCholesterol: 51mgSodium: 566mgPotassium: 146mgFiber: 4gSugar: 22gVitamin A: 407IUVitamin C: 3mgCalcium: 115mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
What size cast-iron skillet? I have a 10 inch one.
Hi Karen!
A 10-inch cast iron is what we used.
Can you use Craisins instead of fresh cranberries?
Hi Karen,
Yes, dried cranberries can be used, but they should be soaked in water to rehydrate them for about 15 minutes, then drained, prior to adding them to the recipe. Without rehydrating them, the dried cranberries will pull some moisture out of the batter and cause a little dryer product in the end.