Olive Oil Cranberry Cornbread
Recipes

Olive Oil Cranberry Cornbread

What's a bowl of chili without the cornbread? This EVOO cornbread is made with seasonal cranberries, adding a sweet and tart upgrade to the classic.

by Catherina Pla | @choquettekitchen

Ingredients

1/2 cup Sizzle

1 1/4 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1 tsp kosher salt

3 eggs, room temp

1 1/2 cup all-purpose flour

1/2 tsp baking soda

1 cup buttermilk

1 cup fresh or frozen cranberries

Instructions

Active Time: 15 min

Full Time: 45 min

Serves 8
1

Preheat oven to 375 F.

2

Place Sizzle in a 9" or 10" cast iron skillet and place in the hot oven to preheat the skillet.

3

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. 

4

Add the eggs and buttermilk and whisk until incorporated.

5

Carefully remove hot skillet from the oven and pour and 3/4 of the oil into the batter and stir. Pour batter into the hot skillet and sprinkle cranberries over the batter.

6

Bake 25-30 min until a cake tester comes out clean. Serve warm!

Tagged:

Baking