Quick Cornbread with Cranberries and Nuts
4 servings
30 minutes
Quick corn bread with cranberries and nuts is a fragrant blend of sweetness and mild tartness. Its roots trace back to European cuisine but it resembles classic American cornbreads. The golden crust hides a soft, slightly crumbly interior with a distinct flavor of maple syrup and butter. Dried cranberries add a pleasant tanginess while the nuts provide a crunchy texture, creating a harmony of flavors. This bread is perfect for morning coffee, cozy family breakfasts, or festive tables. It is easy to prepare and stays fresh for a long time; thanks to its versatility, it can be not only a standalone treat but also an excellent complement to cheeses, pâtés, or honey.
1
Preheat the oven to 180 degrees. Grease a round cake pan with butter.
- Vegetable oil: to taste
2
In a large bowl, mix both flours, slightly crushed cornflakes, salt, sugar, and baking powder. In another bowl, combine buttermilk, maple syrup, eggs, and softened butter. Gently mix with the flour mixture. Add slightly crushed nuts, leaving 10 halves for decoration, and cranberries. Mix well and pour into the prepared pan. Top with a straight line of nuts.
- Wheat flour: 1 glass
- Wholemeal flour: 1 glass
- Cornflakes: 1 glass
- Salt: 1.5 teaspoon
- Sugar: 0.5 glass
- Baking powder: 1.5 teaspoon
- Buttermilk: 1.3 glass
- Maple syrup: 200 ml
- Chicken egg: 2 pieces
- Butter: 120 g
- Pecan: 0.8 glass
- Dried cranberries: 100 g
3
Bake the bread until ready for about 1 hour and 10 minutes. If the top starts to burn early, cover it with foil. Let it cool in the pan for 20 minutes, then transfer to a plate and cool.