Cranberry and Walnut Cornbread
Prep
15 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This is my go to cornbread recipe when I want something special but don't have hours to spend in the kitchen. The tart cranberries and crunchy walnuts transform simple cornbread into something elegant enough for company, yet it comes together in just 50 minutes total. What I love most is that walnuts pack omega 3 fatty acids, so you're getting a little nutritional boost with every bite. The best part? Most of these ingredients are pantry staples, making this an affordable way to impress everyone at your table.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 50 gsugar
- 10 gbaking powder
- 3 gsalt
- 2eggs(large)
- 240 mlbuttermilk
- 60 mlmelted butter
- 150 gfresh cranberries
- 100 gwalnuts(chopped and lightly toasted)
- 5 mlvanilla extract
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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