23 May Orange Cranberry Cornbread
I love corn bread, and I also love orange cranberry desserts, so I thought, why not marry the pair! Hope you give this a try and hope you enjoy it!
Orange Cranberry Cornbread
Total Time 50 minutes
- 1 navel orange
- 2 flax seed “eggs”
- 1/2 cup coconut milk
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil softened
- 3/4 cup coconut sugar
- 1/2 tsp sea salt
- 4 tsp baking powder
- 3/4 cup yellow stone ground cornmeal
- 1 1/4 cups flour
- 1 1/4 cup fresh cranberries
Heat oven to 375ºF. Coat an 8-inch-by-4-inch loaf pan with cooking spray.
Grate zest from the orange into a large bowl. Cut the orange in half and squeeze in all of the juice. Whisk in flax seed “eggs”, coconut milk, apple cider vinegar, coconut oil, coconut sugar and salt until blended.
Stir together cornmeal, flour, baking powder and cranberries, and add them to the wet ingredients, stirring just until batter is thoroughly mixed.
Spoon into prepared pan and bake until a toothpick inserted in the center comes out clean, typically 35 to 40 minutes.