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Cranberry Pumpkin Cornbread
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Ingredients
2/3
cup
chopped fresh cranberries
5
tablespoons
sugar
1 1/4
cups
cornmeal
3/4
cup
flour
1
tablespoon
baking powder
3/4
teaspoon
salt
1/4
cup
unsalted butter
melted
2
eggs
1
cup
buttermilk
1/2
cup
pumpkin puree
Instructions
Preheat oven to 425 degrees. Grease a 10-inch cast iron skillet with vegetable oil and place in the oven while it preheats.
While pan and oven heat, mix the chopped cranberries and the sugar in a small bowl. Set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder and salt.
In a medium bowl or a large measuring cup, whisk together the melted butter, eggs, buttermilk and pumpkin puree.
Add the sugared cranberries and the wet ingredients to the dry ingredients. Stir until just combined.
Pour batter into the preheated pan. Bake for 15-18 minutes, or until golden and a toothpick inserted into the center comes out clean.