Once October hits, I’m always baking. I would much rather have a delicious baked good with tea in the morning for breakfast than a smoothie like I typically do in the summer. This cranberry orange cornmeal bread is one of my favorites! Cranberry and orange are a classic pair, but the addition of cornmeal to this bread makes it even better. It adds such a great texture to baked goods and a subtle sweet corn flavor that pairs unexpectedly well with the cranberry and orange.
I wanted to post this bread right before Thanksgiving, because maybe you’re going somewhere for Thanksgiving dinner and your host said, “oh no need to bring anything!” A bottle of wine is a classic idea, and a nice scented candle or special bottle of olive oil are also welcome, but what if you thought about what your host will have for breakfast the next day? After days of cooking and cleaning and then entertaining for a whole day, there’s nothing better than waking up to a clean kitchen, a hot pot of coffee, and a tasty baked good that you didn’t have to make.
As a bonus, this cranberry orange cornmeal bread freezes really well. Just wrap tightly in plastic wrap before placing in a freezer-safe bag. Then you have a delicious baked good ready to go whenever you are craving it! It may not last long enough to make it to the freezer, so maybe it’s the best decision to bake a double batch.
Don’t let cranberry season pass you by without enjoying this cranberry orange cornmeal bread!
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¾ cup granulated sugar
- ½ tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 egg
- 4 tbsp. butter, melted and cooled
- ¾ cup buttermilk
- 1 tbsp. orange zest
- 3 tbsp. orange juice
- ¼ cup sour cream
- 1 cup fresh cranberries
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy removal. Set aside.
- In a medium bowl, whisk together flour, cornmeal, sugar, salt, baking powder, and baking soda. Set aside.
- In a large bowl, whisk together egg, butter, buttermilk, orange zest, orange juice, and sour cream.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in cranberries.
- Pour the batter into the prepared pan.
- Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.
- Remove loaf from pan and set on a wire rack to cool completely.
- Enjoy!
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