Here it is straight from the oven. I dug out a big wedge before it was even cool enough to turn out because I was starving and it smelt so good!
I took out the spelt flour and oatbran from the first incarnation and replaced them with regular plain flour, but I do think that wholemeal flour (or half and half) would work too. I also added a bit more sugar than I normally would to cornbread as I just think this recipe needed it.
I added lots of cranberries because I love their tangy sourness - but feel free to cut it back if you would prefer a more scant fruityness! Oh and I'm a donut cuz I didn't seive the orange juice, which means my cornbread has orange pips in! hahah, not that it affects the flavour but they're not so good to bite into, so seive 'em out!
Cranberry & Orange Cornbread
1 cup / 250ml non-dairy milk (I use light soya)
Juice and zest of a big fat orange
1.5 tbsp sunflower (or other light) oil
1 tsp orange extract
1/2 tsp vanilla extract
115g / 1 cup plain flour
1 cup fine cornmeal (I didn't weigh - sorry)
1.5 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp allspice
3/4 cup dried cranberries (again I didn't weigh but 1/4 cup = 4 tbsps)
4 tbsp / 1/4 cup sugar
Preheat the oven to 180C / 350F.
Combine the wet ingredients and whisk well, set aside.
Combine the dry ingredients (except the cranberries) and mix well. Separate any cranberries that have stuck together and toss then well in the dry ingredients (a coating of flour helps stop them sink to the bottom).
Give the wet ingredients another quick whisk and then pour into the dry. Mix until just combined so you don't overwork the gluten.
Pour into a cake tin, lightly sprayed with sunflower oil and bake for around 35 minutes, until the top has risen, gone slightly golden and a knife comes out clean.
Leave to cool in the tin for about 10 minutes and then turn out onto a wire rack to cool.
Cooking to: Black Stone Cherry - Folklore & Superstition
I don't have any pics of tonight's dinner as I went to my parents' and my mum cooked me an AWESOME butternut squash and chickpea curry, that seriously rocked. But as usual, I did pudding. My dad loves fruit pies and crumbles so I did a crumble. Pear, mango, raspberries and nectarines with a splash of maple syrup. I used the same crumble topping as in this post but I added a pinch of allspice and about 1/4 dessicated coconut.
Before going into the oven....
We had it with hot soya custard