Cooking and Serving: 16 minutes | 1 standard loaf cornbread
Ingredients
How to make this cranberry cornbread | Tips for making the best cranberry cornbread | Cranberry cornbread: substitutions
Description
Prep Time: 15 minutes | Cook Time: 1 hour hr | Total Time: 16 minutes | Servings: 1 standard loaf cornbread
Ingredients
How to make this cranberry cornbread
Tips for making the best cranberry cornbread
Cranberry cornbread: substitutions
Buttermilk – When used in baking, buttermilk helps tenderize the crumb and
Butter – Butter adds lots of rich flavor to the bread, and helps the bread to
Eggs – Eggs help bind the bread together, and help it rise.
GF flour – I use my usual all purpose gluten free flour blend here, Better
Cornstarch – Adding some cornstarch here helps lighten the blend for a
Cornmeal – Cornmeal adds some texture, but here we’re blending it to a
Baking powder – This is the chemical leavener that is responsible for most of
Salt – Salt brings out the other flavors in this cornbread, and balances the
Sugar – Sugar adds sweetness, but is also responsible for a lot of the
Cranberries – Be sure to select only firm cranberries, and discard any that
Confectioners’ sugar – Just a touch of this light-as-air sugar mixed in with
Instructions
CRANBERRY CORNBREAD
Prep Time: 15 minutes mins.
Yield: 1 standard loaf cornbread.
Try this cranberry cornbread recipe for a tangy change of pace. Adding.
cranberries to this gf cornbread recipe makes for a bright, festive update.
INGREDIENTS
1 cup (8 fluid ounces) buttermilk, at room temperature.
8 tablespoons (112 g) unsalted butter, melted and cooled.
2 (100 g (weighed out of shell)) eggs, at room temperature.
1 ¼ cups (175 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for appropriate blends).
½ teaspoon xanthan gum, (omit if your blend already contains it).
¼ cup (36 g) cornstarch.
1 cup (132 g) gluten free yellow cornmeal, ground in a blender or food.
processor to a finer consistency.
2 teaspoons baking powder.
½ teaspoon kosher salt.
¾ cup (150 g) granulated sugar, plus about 2 tablespoons (about 24 g) more.
1 cup (100 g) fresh whole cranberries, plus about 2 tablespoons (about 15.
g) more for sprinkling.
2 tablespoons (14 g) confectioners’ sugar, (optional).
Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf.
pan and set it aside.
In a medium-sized bowl, place the buttermilk, butter, and eggs, and whisk to.
combine well. Set the wet ingredients aside.
In a large bowl, place the flour, xanthan gum, cornstarch, cornmeal, baking.
powder, salt, and 3/4 cup granulated sugar, and whisk to combine well.
In a small bowl, place the cranberries and optional confectioners’ sugar, and.
toss to coat the berries in the sugar. Add 1 cup of the cranberries to the.
dry ingredients and toss to coat.
Add the buttermilk mixture to the large bowl, and mix until just combined.
The mixture will be thick but soft and not at all stiff.
Transfer the mixture to the prepared loaf pan and smooth into an even layer.
Using a sharp knife or other sharp edge, score the loaf deep horizontally, from one short end to the other.
Scatter the remaining 2 tablespoons cranberries evenly on top of the loaf and.
press them down about halfway to ensure they adhere to the batter.
Sprinkle the remaining 2 tablespoons granulated sugar evenly on top of the.
Place the pan in the center of the preheated oven and bake for 45 minutes.
Rotate the loaf in the oven and continue to bake for about 15 minutes more,.
or until the top of the loaf springs back when pressed gently in the center.
and a toothpick inserted comes out mostly clean.
Allow the loaf to cool in the pan for 5 to 10 minutes before transferring.
from the pan to a wire rack to cool completely. Slice and serve.
INGREDIENTS
1 cup (8 fluid ounces) buttermilk, at room temperature.
8 tablespoons (112 g) unsalted butter, melted and cooled.
2 (100 g (weighed out of shell)) eggs, at room temperature.
1 ¼ cups (175 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for appropriate blends).
½ teaspoon xanthan gum, (omit if your blend already contains it).
¼ cup (36 g) cornstarch.
1 cup (132 g) gluten free yellow cornmeal, ground in a blender or food.
processor to a finer consistency.
2 teaspoons baking powder.
½ teaspoon kosher salt.
¾ cup (150 g) granulated sugar, plus about 2 tablespoons (about 24 g) more.
1 cup (100 g) fresh whole cranberries, plus about 2 tablespoons (about 15.
g) more for sprinkling.
2 tablespoons (14 g) confectioners’ sugar, (optional).
Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf.
pan and set it aside.
In a medium-sized bowl, place the buttermilk, butter, and eggs, and whisk to.
combine well. Set the wet ingredients aside.
In a large bowl, place the flour, xanthan gum, cornstarch, cornmeal, baking.
powder, salt, and 3/4 cup granulated sugar, and whisk to combine well.
In a small bowl, place the cranberries and optional confectioners’ sugar, and.
toss to coat the berries in the sugar. Add 1 cup of the cranberries to the.
dry ingredients and toss to coat.
Add the buttermilk mixture to the large bowl, and mix until just combined.
The mixture will be thick but soft and not at all stiff.
Transfer the mixture to the prepared loaf pan and smooth into an even layer.
Using a sharp knife or other sharp edge, score the loaf deep horizontally, from one short end to the other.
Scatter the remaining 2 tablespoons cranberries evenly on top of the loaf and.
press them down about halfway to ensure they adhere to the batter.
Sprinkle the remaining 2 tablespoons granulated sugar evenly on top of the.
Place the pan in the center of the preheated oven and bake for 45 minutes.
Rotate the loaf in the oven and continue to bake for about 15 minutes more,.
or until the top of the loaf springs back when pressed gently in the center.
and a toothpick inserted comes out mostly clean.
Allow the loaf to cool in the pan for 5 to 10 minutes before transferring.
from the pan to a wire rack to cool completely. Slice and serve.
Notes
Originally published on the blog in 2019. In 2022, text resources added; recipe
and images unchanged.
Nutrition information is automatically calculated, so should only be used as an
Images of gluten free cranberry cornbread dry ingredients, raw batter, and baked
of gluten free cranberry cornbread dry ingredients, raw batter, and baked bread.