Ingredients
-
-
4
-
2/3
-
2/3
-
1 1/2
-
1/2
-
1/2
-
1/4
-
1
-
1
-
1/2
-
-
1/2
-
-
1/2
Directions
Cornbread With Dried Cranberries,From the blog biggreencookbook.com and the original recipe from Williams-Sonoma. I rearranged the recipe and added a few things. The maple butter recipe is from about.com. It’s quite good but very rich. As a rule, I will usually be serving this cornbread with a meal- thus saving the maple butter spread for special occasions. A teaser recipe presented to you to jump start the beginning of autumn in a few weeks. –Tasty Dish– and I enjoyed the cornbread today for elevenses!,Made this delicious cornbread to accompany tonight’s dinner — what a treat! Loved the addition of the dried cranberries. I did not make the maple butter spread, but will try this cornbread again and serve it next time when I have guests or family over for dinner. Thanks for such a different variation on traditional cornbread. Made for the “I Recommend” tag, November, 2011.
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Steps
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1
Done
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*note: You Can Mimic the Flavor of Trader Joes' Brand of Orange Flavored Dried Cranberries by Stirring About 1/4 Teaspoon of Orange Extract Into the Batter. |
|
2
Done
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Cornbread: Preheat Oven to 375 Degrees (190 Degree C). |
|
3
Done
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in a Small Saucepan Over Medium Low Heat, Melt [2 Tablespoons] of Butter and Set Aside. Cut Up the Remaining 2 Tablespoons Butter Into an 8-Inch Cast Iron Skillet. |
|
4
Done
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Place Pan in Oven Until It Is Hot and the Butter Is Melted and Sizzling, About 1-2 Minutes (watch Carefully!) Using Oven Mitts, Rotate the Pan as Need to Coat Bottom Evenly With Melted Butter. Remove from Oven. |
|
5
Done
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in Large Bowl, Whisk Together Cornmeal, Flour, Sugar, Baking Soda, Salt and Nutmeg. Make a Well in the Center. Whisk Together the Buttermilk, Melted Butter and Beaten Egg and Pour It Into the Cornmeal Mixture. |
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6
Done
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Using a Wooden Spoon, Mix the Batter Just Until It Comes Together, Okay to Have Some Lumps. Do not Overmix the Batter. |
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7
Done
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Coarsely Chop the Cranberries and Stir Them Into the Batter. Tip: to Make Chopping the Cranberries Easier, Wet the Knife on Both Sides. Spread Batter Evenly Into the Hot Pan. |
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8
Done
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Bake at 375 Degrees Until the Top Springs Back When Pressed Gently in the Center, About 20 to 25 Minutes. |
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9
Done
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Let Cool on Wire Rack For 5 Minutes. Best Served Warm. |
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10
Done
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If Desired, Spread Some of the Maple Butter Onto Each Slice of Cornbread. |
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11
Done
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Maple Butter: Using a Heavy-Bottomed Saucepan Over Low Heat, Heat Maple Syrup Until 235 Degrees Fahrenheit (soft Ball Stage on a Candy Thermometer). |
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12
Done
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Stir in Butter. |
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13
Done
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Pour Mixture Into a [deep] Bowl (use a *deep* Bowl to Avoid Splattering Yourself With the Hot Liquid!), Stir in the Vanilla Extract and Beat With Electric Mixer Until Thick and Creamy, About 4 Minutes. |
|
14
Done
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Keep Stored in Glass Container in the Refrigerator. |
