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Cranberry-Pecan Corn Bread Recipe

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This recipe for Cranberry-Pecan Corn Bread is from Bubbe's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1C (packed) dried cranberries (craisens) about 3 3/4 oz
1 C ground cardamom
1 1/2 C sour cream
2 tsp (packed) orange peel
6 T (3/4 stick) unsalted butter, melted, cooled slightly
1/2 C orange juice
2 tsp baking powder
1/2 tsp baking soda
1/2 C pure maple syrup
1/2 C sifted all purpose flour
1 1/4 tsp salt
1 lge eggs
Directions:
Directions:
Preheat oven to 400º, position rack in center; oil 9 x 13 baking pan (3 qt.). Combine cranberries and orange juice in small bowl, let stand about 30 minutes until berries soften slightly, stir occasionally. Drain & discard juice. Mix flour, cornmeal baking power baking soda, salt, cardamom in large bowl; beat eggs in medium bowl, add sour cream maple syrup, melted butter and orange peel to eggs; bend well; add sour cream mixture to dry ingredients and stir until blended. Mix in pecans and cranberries; pour into pan; bake till golden and tester inserted in enter comes out clean, about 35 minutes. Transfer to rack and completely cool in pan; cut into squares.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
goes well at Thanksgiving.

 

 

 

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