Cranberry Maple Cornbread

Makes: 
6 servings
Utensil: 
1 ½ Qt./1.4 L Sauce Pan with Cover
small mixing bowl
medium mixing bowl
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Cornbread is a delicious and festive addition to any meal. Fresh and dried cranberries add a pop of sweet and tart flavor. No need to turn the oven on!

Ingredients

Dry Ingredients
1
cup
organic cornmeal, finely ground
(132
g)
12
cup
organic whole wheat pastry flour
(60
g)
1
teaspoon
baking powder, aluminum-free
(5
g)
14
teaspoon
sea salt
(1.5
g)

Wet Ingredients

1
cup
fat-free buttermilk
(240
ml)
1
teaspoon
vanilla extract
(5
ml)
2
large
eggs
14
cup
maple syrup
(81
g)
12
cup
fresh cranberries, chopped
(55
g)
12
cup
dried cranberries, chopped
(60
g)

Directions

  1. Sift cornmeal, whole wheat pastry flour, baking powder and salt together in a small bowl.
  2. In a separate bowl, combine buttermilk, vanilla extract, eggs, maple syrup and cranberries. Whisk thoroughly to combine.
  3. Add dry mixture to wet mixture and gently stir to combine just until moistened. Do not over mix.
  4. Lightly coat bottom and sides of pan with coconut or vegetable oil spray.
  5. Pour cornbread mixture into pan. Place cover on pan.
  6. Turn heat to medium. When Vapo-Valve™ clicks steadily, reduce heat to low and cook for 20 - 30 minutes or until done.
  7. Turn off heat when done. Remove and wipe any excess water from cover, and place back on pan. Let cornbread rest for 10 minutes.
  8. Loosen cornbread around sides using a small knife. Place a serving dish on pan and invert cornbread onto dish.

Tips

  • Substitute buttermilk with a non-dairy milk.
  • For breakfast, serve cornbread as is; for lunch, with soup; and for dinner, with roasted turkey, chicken or your favorite vegan entree.
Nutritional Information per Serving
Calories: 
360
Total Fat: 
4g
Saturated Fat: 
1g
Cholesterol: 
63mg
Sodium: 
250mg
Total Carbs: 
76g
Dietary Fiber: 
8g
Sugar: 
12g
Protein: 
6g
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