Cranberry and Walnut Cornbread

Instructions

1. 1

   Preheat your oven to 200°C and grease a 20cm square baking tin with butter or cooking spray.

   Tip: Line the tin with baking paper for easier removal.

2. 2

   In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.

   Tip: Sift the dry ingredients together if you prefer a lighter texture.

3. 3

   In another bowl, beat the eggs lightly, then add buttermilk, melted butter, and vanilla extract. Whisk until smooth.

   Tip: Ensure all wet ingredients are at room temperature for better mixing.

4. 4

   Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.

   Tip: A few lumps are fine; overmixing leads to dense cornbread.

5. 5

   Toss the cranberries and walnuts lightly with a tablespoon of flour to prevent them from sinking, then fold into the batter.

   Tip: This technique keeps the fruit and nuts evenly distributed throughout.

6. 6

   Pour the batter into the prepared tin, spreading it evenly with a spatula.

   Tip: Tap the tin gently on the counter to release any air bubbles.

7. 7

   Bake for 30-35 minutes until golden brown and a skewer inserted into the centre comes out with just a few moist crumbs.

   Tip: Cover with foil if the top browns too quickly.

8. 8

   Allow the cornbread to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

   Tip: Serve warm with butter or honey drizzled over the top.