Cherry Cornbread
This cherry cornbread is a perfect way to make use of those last remaining fresh cherries haunting the markets. The mild sweetness of the cornbread pairs with the sweet, tangy cherries in a flavorful twist on a classic. Perfect for a summer brunch, this cornbread is widly moist from the cherries and made with healthy whole wheat flour. Consider your summer plans extended. Cornbread is a perfect candidate for using a heart-healthy whole wheat flour. The nutty flavor of the corn works well with the whole grain flours. I opt for white whole wheat flour since it is a bit lighter in taste than regular whole wheat flour but still has all the whole grain benefits. While I like sweet cornbread, I know that not everyone does so feel free to adjust the amount of sugar in the recipe to suit your taste.
Recipe detail
- 12 October , 2016
-
Category : Muffins
-
Cuisine : All
-
Preparation Time : 10 Minute
-
Cook Time : 30 Minute
- Poster : admin
Ingredients
- 2 Persons
- 4 Persons
- 6 Persons
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
1/2 cup unsalted butter, melted and cooled
Cornmeal
Cornmeal is a meal ground from dried maize. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is also referred to as corn flour.
1 cup yellow cornmeal
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
1 cup white whole wheat flour
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
1 1/2 teaspoon baking powder
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
1/3 - 1/2 cup sugar (depending on taste)
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1 1/2 teaspoon salt
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
1 cup buttermilk*
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
2 eggs
Cherries
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe. The cherry fruits of commerce usually are obtained from a limited number of species such as cultivars of the sweet cherry, Prunus avium.
1 cup Bing cherries, pitted and diced
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
1/2 cup unsalted butter, melted and cooled
Cornmeal
Cornmeal is a meal ground from dried maize. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is also referred to as corn flour.
1 cup yellow cornmeal
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
1 cup white whole wheat flour
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
1 1/2 teaspoon baking powder
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
1/3 - 1/2 cup sugar (depending on taste)
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1 1/2 teaspoon salt
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
1 cup buttermilk*
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
2 eggs
Cherries
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe. The cherry fruits of commerce usually are obtained from a limited number of species such as cultivars of the sweet cherry, Prunus avium.
1 cup Bing cherries, pitted and diced
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
1/2 cup unsalted butter, melted and cooled
Cornmeal
Cornmeal is a meal ground from dried maize. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is also referred to as corn flour.
1 cup yellow cornmeal
Wheat Pastry Flour
wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
1 cup white whole wheat flour
Baking Powder ( Soda)
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa. Baking soda need an acid. Baking powder has an acid.
1 1/2 teaspoon baking powder
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources.
1/3 - 1/2 cup sugar (depending on taste)
Salt
Common salt or table salt is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
1 1/2 teaspoon salt
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.
1 cup buttermilk*
Eggs
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
2 eggs
Cherries
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe. The cherry fruits of commerce usually are obtained from a limited number of species such as cultivars of the sweet cherry, Prunus avium.
1 cup Bing cherries, pitted and diced
Directions
-
1Preheat oven to 400 degrees. Grease an 8 x 8 pan with butter or non-stick spray.
-
2In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. Stir to combine.
-
3Mix in eggs, buttermilk and melted butter. Stir to combine. Do not overmix.
-
4
Carefully fold in diced cherries. Pour into prepared pan. Top with reserved cherry halves. -
5
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before serving.
Variation
- If you don't have buttermilk, combine 1 cup regular (or skim) milk with 1 tablespoon white vinegar and let sit for 5 minutes.