Quick Cornbread with Cranberries and Nuts

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Quick cornbread with cranberries and nuts

Ingredients

Wheat Flour - 1 cup
Vegetable Oil - to taste
Coarsely Ground Rye Flour - 1 cup
Sugar - ½ cup
Graham Crackers - 1 cup
Salt - 1½ teaspoons
Baking Powder - 1½ teaspoons
Buttermilk - 1¼ cups
Butter - 4.2 oz
Maple syrup - 7 fl oz
Farm fresh eggs - 2 pieces
Pecan - ¾ cup
Dried cranberries with sugar - 3.5 oz

Step by Step guide

Step 1

Preheat the oven to 356°F. Grease a round cake pan with oil.

Step 2

In a large bowl, mix both flours, slightly crushed corn flakes, salt, sugar, and baking powder. In another bowl, combine buttermilk, maple syrup, eggs, and softened butter. Gently mix with the flour mixture. Add the slightly crushed nuts, reserving 10 halves for decoration, and the cranberries. Mix well and pour into the prepared pan. Arrange the nuts in a straight line on top.

Step 3

Bake the bread until done for about 1 hour and 10 minutes. If the bread starts to burn on top, cover it with foil. Let it cool in the pan for 20 minutes, then transfer to a plate and cool completely.