Photo: Dragne Marius
Cranberry Maple Skillet Cornbread
11 ingredients
15 min + 30 min
8 to 12
openrecipes
This buttery, maple-sweetened, cranberry-studded whole grain cornbread develops an irresistibly crisp crust when baked in a cast iron skillet. You can also bake it in a 9-inch square baking dish for delicious results, albeit a slightly less crisp crust. Change up the recipe by omitting the cranberries and adding 1/2 cup grated cheese, 1 cup sweet corn, chopped peppers and/or herbs.
Estimated Nutrition (whole recipe, rough)
842
Calories
28g
Protein
26g
Fat
123g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups medium grind cornmeal, preferably stone ground
- 1 1/2 cups white whole wheat flour or regular whole wheat flour
- 1 tablespoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- dash cinnamon
- 1 1/2 cups buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup maple syrup (preferably grade B)
- 1 1/2 cups fresh cranberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes