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Cranberry Orange Cornbread with Maple Butter

Cranberry orange cornbread is baked until golden, with tart cranberries and fresh orange zest folded into a tender, lightly sweet crumb. Serve it warm with smooth maple butter made from softened butter and pure maple syrup.
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Prep Time 15 minutes
Cook Time 27 minutes
Resting 10 minutes
Total Time 52 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 1 tsp nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp fine salt
  • 2 eggs large
  • 1 cup buttermilk
  • 0.75 cup unsalted butter divided (1/4 cup melted for the cornbread and 1/2 cup softened for the maple butter)
  • 1 tbsp orange zest finely grated
  • 1 cup cranberries fresh or frozen, coarsely chopped
For the maple butter
  • 2 tbsp pure maple syrup

Equipment

  • 1 9-inch square baking pan

Method
 

  1. Preheat the oven to 400°F.
  2. Coat a 9-inch square baking pan with the cooking spray.
  3. Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  4. Whisk the eggs and buttermilk in a medium bowl.
  5. Whisk in the melted 1/4 cup butter and orange zest.
  6. Stir the wet mixture into the dry ingredients just until combined.
  7. Fold in the cranberries.
  8. Scrape the batter into the prepared pan.
  9. Bake for 22 to 27 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let the cornbread rest in the pan for 10 minutes.
Make the maple butter
  1. Beat the softened 1/2 cup butter and maple syrup in a small bowl until smooth.
  1. Cut the cornbread into 9 pieces.
  2. Serve warm with the maple butter.

Notes

For tender cornbread, stir the wet and dry ingredients just until combined. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free swap, use plant-based butter and buttermilk made with unsweetened non-dairy milk and lemon juice.