Cranberry Cornbread Recipe

If you want to make this dish well, you need to prepare the ingredients and necessary things before cooking. Below we will introduce to you the method of making cranberry cornbread. You must try it after reading it.

1.12 Make the Portuguese cornbread dough in advance and take it out of the refrigerator before using.

2.21 Grease the surface of the cast iron pan with butter or cooking oil, making sure to apply it to every spot including the edges of the pan.

3. Chop the dried cranberries into small pieces, grind the orange peel into crumbs, add fine sugar and mix well.

4. Sprinkle a thin layer of high flour on the refrigerated dough, then quickly grab the dough and cut it with scissors. Dust with flour again and gently pull the top layer of dough to tighten it toward the base, making it into a ball. Then use your hands to flatten the dough into a sheet about 13 mm thick. (I don’t know if the book is wrong here, it says that it should be pressed into a thin sheet with a diameter of 5 cm and a thickness of 13 mm. There is no way the diameter of this dough can be only 5 cm)

5.Spread the mixed dried cranberries, sugar and orange zest on the dough.

6. Wrap it up and reshape it into a round dough and put it into the cast iron pan. Use your hands to slightly flatten it into a round piece as big as the cast iron pan. Let ferment for 1.5 hours. To prevent the surface of the dough from drying out, I kept the lid of the pot half-closed during fermentation, but left a small gap.

7. Preheat the oven to 220 degrees before baking. Because a cast iron pan is used instead of a baking stone, the preheating speed will be faster. Cover the cast iron pot and heat on a gas stove over medium heat for 1-2 minutes. Do not overheat it, no more than 2 minutes. Then put the cast iron pan into the oven to bake. The baking time is generally about 30 minutes, but cast iron pans of different sizes and weights require different baking times, so you need to adjust it according to your own situation. After baking for about 15 minutes, you can remove the lid and continue baking while observing the color.

8. Although I greased the pan, my bread still stuck to the bottom after baking and I couldn’t take it out. But it doesn’t matter. Just let the bread cool in the pan and it will be easy to take it out. Look at this darker golden color, isn’t it tempting? Because it was inconvenient to do it in the pot and there were cranberries in it, I didn’t cut the buns, and the book didn’t say it was necessary. Maybe it was because of the dough recipe, the bread didn’t come out cracked. I saw that some people also found that the bread cracked badly when they made other breads in cast iron pans. I will try other recipes next time.

After reading the above introduction to the recipe of cranberry cornbread, do you have any reason to eat instant noodles after get off work? What reason do you have not to be nicer to yourself? While there is still plenty of time, please try making it yourself, so that you can truly enjoy food and enjoy life.