Go Back
–+ servings
Soaked Cranberry Sage Cornbread
Rebekah KukRebekah Kuk

Soaked Cornbread with Cranberry and Sage

A decadent soaked cornbread that highlights the autumn and winter seasons with fresh cranberries and sage.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
1 day
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup coarse cornmeal
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 cups buttermilk
  • 1 1/2 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 cup maple syrup
  • 3 eggs
  • 2 tbsp unsalted butter melted
  • 1 cup fresh cranberries
  • 1/4 cup fresh sage rolled thinly and sliced
  • 1 tbsp bacon fat can sub butter

Equipment

  • 12" cast iron skillet, 10"round cake pan, or 12"square pan

Method
 

  1. The night before, or twelve hours before you plan to bake the cornbread, mix together cornmeal, flours, and buttermilk. Let sit out at room temperature.
  2. When ready to bake, preheat the oven to 350 degrees. Grease a 12 inch cast iron skillet or glass square baking dish, or a 10 inch round cake pan, with bacon fat or butter. Mix together baking powder through butter in a separate bowl. Add to soaked flour/cornmeal mixture and whisk just until combined. Fold in fresh cranberries and sliced sage.
  3. Pour batter into prepared cast iron skillet and bake for about 30 minutes until golden brown. Let cool slightly. Best served warm or at room temperature.
Tried this recipe?Let us know how it was!