Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 eggs, lightly beaten
- ¼ cup honey
- ¼ cup butter, melted
- 1 cup fresh or frozen cranberries
Directions
- Preheat oven to 350 degrees F and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk, eggs, honey, and melted butter.
- Combine the wet ingredients with the dry ingredients, stirring just until combined.
- Fold in the cranberries, stirring just until combined.
- Pour the batter into the prepared loaf pan, and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before turning out onto a cooling rack.
Interesting Facts
- Cranberries are a native North American fruit, and were a staple of Native Americans for centuries.
- Cranberries are a rich source of antioxidants and vitamins C, E, and K.
- Cornbread has been eaten in the United States since colonial times, and is a traditional part of many southern dishes.
