Chef Don Davis, who runs the kitchen at Hotel Mead and Conference Center in the cranberry-growing region of Wisconsin, decided one Thanksgiving to add cranberries to his traditional Southern honey-butter cornbread. After that, “I added cranberries every year,” he says. “It’s turned out to be my favorite variation.”
Honey-Butter Cranberry Cornbread
Yields: about 6 servings
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2/3 cup granulated sugar
- 1 tsp kosher salt
- 3 ½ tsp baking powder
- 5 1/3 Tbsp unsalted butter, melted
- 1 large egg
- 1 cup milk
- 1 cup cranberries, fresh or frozen
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- 4 Tbsp butter, melted
- 3 Tbsp honey, warmed
Spray a 9-by-9-inch aluminum baking pan or a 9-inch aluminum deep-dish pie pan with nonstick cooking spray. Preheat oven to 400°F. In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder. Add melted butter and egg and mix until smooth. Fold in cranberries. Pour batter into prepared pan and bake for 20 minutes, or until a cake tester comes out clean. Cool cornbread in the pan on a rack until warm to the touch.
Use a cake tester or chopstick to poke holes approximately one inch apart all over top of cornbread.
In a small bowl, whisk together butter and honey. Spoon honey-butter mixture all over top of warm cornbread, allowing it to run down the sides. Make sure drizzle is absorbed before adding more. To ensure honey-butter drizzle covers sides and edges of cornbread, slide a butter knife or small offset spatula between side of cornbread and edge of pan to create some space in which to drizzle the mixture. Serve cornbread from pan.