Cranberry Pecan Cornbread

Category: Bread

Cuisine: American

☆☆☆

1 review 
Ready in 45 minutes

Ingredients

1 1/2 c Sour cream

1 c Cornmeal

1/2 c Orange juice

1 tb Orange zest

1 c Flour

1 1/4 ts Salt

1/2 c Toasted pecans

1 c Dried cranberries

1 ts Dried cardamon

2 Eggs

1/2 c Maple syrup

2 ts Baking Powder

1/2 ts Baking soda

6 tb Butter melted


Directions

Combine dried cranberries and orange juice in a small bowl. Let stand 30 minutes. Drain. Generously grease springform pan and wrap foil around outside. Combine flour and next 5 dry ingredients in a large bowl. Whisk together eggs, sour cream, syrup and melted butter; add to dry ingredients and stir just until blended. Mix in dried cranberries and pecans. Pour batter into prepared pan. Bake at 400 degrees for 35 minutes. Serve with Maple Molasses Butter. For Maple Molasses Butter, mix 2 sticks softened butter, 1/4 cup maple syrup and 2 Tbls molasses. Blend well.

Reviews

☆☆☆

Cornbread turned out a little dry - I think I will go with the buttermilk recipe next time, but the cranberries & pecans were a nice addition.

Helensbwu

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