Prep time: 15 min
Cooking time: 40 min at 375 °Fahrenheit
Yield: 9” pan or 12 muffins, 8-12 portions
1 tablespoon olive oil
1 cup cranberries (fresh or frozen)
2 fresh jalapeños finely chopped, seeds removed
2 cups cornmeal
1 ¾ cups flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
½ cup butter, softened
½ cup sugar
1 cup milk
No nutrition information available
1.Preheat oven or grill to 375° Fahrenheit. Grease your baking dish with non-stick cooking spray.
2.Cook cranberries and chopped jalapeños with 1 tablespoon of olive oil in a pan until cranberries just crack open and jalapeños becomes soft. Set aside.
3.Whisk your dry ingredients: cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
4.In a separate mixing bowl, whisk together wet ingredients such as the softened butter and sugar until creamy. Add the eggs one at a time and whisk until fully incorporated. Slowly add milk until well combined.
5.Pour the liquid ingredients into the flour mixture and fold the cranberries and jalapeños under until combined. Don’t over-mix, batter does not need to be completely smooth.
6.Spoon batter into baking dish, making sure to spread it evenly. Bake 40 minutes or until toothpick or cake tester comes out clean and sides pull away from the pan edges.
7.Let cornbread sit for 10 minutes, and serve while still warm.
Note: Cornbread can be stored well wrapped on the counter or can be frozen if longer storage is needed. Stale cornbread can be used for stuffing