Heading into winter months, we all need to boost our vitamin C intake, and this bright, delicious cornbread is a perfect way to incorporate antioxidant-rich cranberries and orange zest while having a seasonal treat! This quick bread offers fiber and complex carbohydrates that help give you a great mood and energy boost for fall. It makes a simple, perfect addition at Thanksgiving as well, with its bright twist on a classic skillet cornbread. It’s nutritious and indulgent without too much sweetness, making it welcome as part of the upcoming holiday meal.
Active Prep Time: 15 mins ∙ Cook Time: 25 mins ∙ Serves: 8
INGREDIENTS
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
3 tablespoons avocado oil
3 tablespoons honey
3/4 cup reduced sugar dried cranberries
Zest of 1 small orange
1 tablespoon butter
DIRECTIONS
Preheat oven to 400°F.
In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
In a separate mixing bowl, whisk together milk, eggs, oil, and honey.
Stir the wet ingredients into the dry ingredients, just until a batter has formed. Fold in cranberries and orange zest.
Place a 9-inch cast-iron skillet over medium heat and melt butter to coat the bottom. Heat just until butter is sizzling. A large pie plate can be used in place of the skillet with no need to heat over the stove, just brush with melted butter.
Pour the batter into the hot skillet and carefully transfer to the oven.
Bake 23–25 minutes, until top is golden brown and puffed up in the center. Let cool 5 minutes before slicing to serve.
Calories per serving: 255 ∙ Fat: 8.5g ∙ Net Carbs: 38g ∙ Fiber: 5.5g ∙ Sugars: 12.5g ∙ Protein: 5g