Friday, January 15, 2010


When I read this recipe I wasn't sure about the combination of cornmeal and cranberries. But I loved it and will definitely make this again. I made two loaves in 9 x 5 pans so the bread slices were smaller than normal.

Honey Cranberry Cornmeal Quick Bread

recipe adapted by Joy the Baker from

makes one large 9×5x3 loaf or two smaller loaves

1 cup all-purpose flour

1 cup white whole wheat flour (if you don’t have whole wheat flour, use all-purpose flour)

1 cup medium or fine ground cornmeal

1/2 cup sugar

1 1/2 teaspoons salt

1 1/2 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, melted

1/2 cup honey (or pure maple syrup if you have it on hand)

1 1/4 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

3/4 cup chopped walnuts (reserving a few whole walnut halves for decorating the top)

1 heaping cup to 1 1/2 cups fresh cranberries

Arrange a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour one 9×5x3-inch loaf pan, or two slightly smaller loaf pans. Set aside the greased and floured loaf pans.

In a large bowl, whisk together both flours, cornmeal, sugar, salt and baking powder.

In a smaller bowl whisk together honey, eggs, buttermilk, melted butter and vanilla extract.

Add the buttermilk mixture to the flour mixture and stir just until blended.

Fold in the cranberries and walnuts.

Divide batter between two smaller loaf pans or into one large loaf pan. Spread evenly. Add the whole walnut halves and place in preheated oven. For smaller loaves bake for 40-50 minutes, or until a skewer inserted into the center of the loaf comes of clean. For the larger loaf, bake for 60-70 minutes, or until a cake tester comes out clean.

Cool loaves in pan on a wire rack for 20 minutes. Invert onto a plate or board. Serve warm with butter or wrap and freeze.
Recipe from Joy the Baker

1 comment:

  1. While the corn meal and cranberries combination does sound a bit odd, the finished product looks delicious!