Olive Oil Cranberry Cornbread
What's a bowl of chili without the cornbread? This EVOO cornbread is made with seasonal cranberries, adding a sweet and tart upgrade to the classic.
by Catherina Pla | @choquettekitchen
1/2 cup Sizzle
1 1/4 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1 tsp kosher salt
3 eggs, room temp
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1 cup buttermilk
1 cup fresh or frozen cranberries
Instructions
Active Time: 15 min
Full Time: 45 min
Preheat oven to 375 F.
Place Sizzle in a 9" or 10" cast iron skillet and place in the hot oven to preheat the skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Add the eggs and buttermilk and whisk until incorporated.
Carefully remove hot skillet from the oven and pour and 3/4 of the oil into the batter and stir. Pour batter into the hot skillet and sprinkle cranberries over the batter.
Bake 25-30 min until a cake tester comes out clean. Serve warm!
