No servings information available
- 1 ¼ cup cornmeal
- 1 cup flour
- ½ cup dark brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup sour cream
- ½ cup buttermilk
- ¼ cup maple syrup
- ¼ cup honey
- 2 eggs
- 4 tablespoons butter, melted
- 1 ¼ cup frozen cranberries
No nutrition information available
Place cornmeal, flour, sugar, baking powder, salt and baking soda into a large bowl and whisk until well combined.
In a medium bowl, whisk sour cream, buttermilk, eggs, and butter until smooth.
Pour wet mixture into large bowl of dry ingredients and fold until almost combined and there are still a few streaks of dry flour.
Add cranberries and fold gentle until well combined and evenly distributed.
Grease a disposable aluminum roasting pan and pour in batter.
Smooth the surface and give the pan a few light taps on your counter.
Preheat your griddle to medium high heat and place a wire rack onto the center.
Place the roasting pan onto the rack and place griddle lid on.
Do not remove lid for the first 12 minutes.
Check the cornbread by inserting a toothpick into the center.
If the toothpick has a few dry crumbs attached and the surface is golden brown it is ready to be removed, if not, place the lid back on and cook another 5 minutes.
Allow cornbread to cool on the wire rack for 5-10 minutes before removing from the pan.
Slice into equal pieces and serve with softened butter.