Cornbread with Dried Cranberries and Sage
Serves 4-6
Ingredients
- 6 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups buttermilk
- 3 large eggs
- 1 1/4 cup all-purpose flour
- 1 1/4 cup cornmeal
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 cup dried cranberries
- 12 fresh sage leaves chopped
- Honey for serving
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, add the flour, cornmeal, sugar, baking soda, baking powder and salt and stir to combine. In a small bowl, whisk together the buttermilk and the eggs. Add to the flour mixture and stir to combine. Stir in the cranberries and the sage.
- In a large cast-iron skillet, heat the butter and olive oil over medium heat. Add the batter to the skillet and cook for 2-3 minutes. Place the skillet in the oven and cook for 40 minutes. Remove from the oven.
- Transfer the bread to a large plate and serve with honey over the top.
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