orange zest, to taste(I zested a whole clementine)
Instructions
Preheat oven to 375 degrees F.
Prep an 8x8 inch square pan by rubbing with butter or oil.
Combine cornmeal, flour, baking soda, and salt in a medium bowl. Mix well and set aside.
Combine sour cream, milk, and vinegar in a measuring cup or bowl. Mix and set aside.
Chop cranberries; cutting each in halves or quarters. It seems a little daunting to do a whole cup but I promise it goes pretty fast and is totally worth it! Add your orange zest to the berries and set aside.
In a large pot or skillet over medium-high heat, melt your butter.
Once melted, remove from heat and stir in sugar. Use a metal whisk to whisk until well blended.
Next, quickly add your eggs and whisk until well incorporated.
Add in milk mixture and stir.
Next add your cornmeal mixture and beat until very few lumps remain. Fold in cranberries and orange zest.
Pour into prepared pan and bake for 40-45 minutes. Insert a toothpick in the very center to test for doneness. When it comes out clean the cornbread is ready!
Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!
Notes
Leftover cornbread can absolutely be frozen for later (woot) or stored in an airtight container on the counter for up to 4 days. I like to microwave leftover cornbread for a few seconds and spread with a little bit of softened butter and a drizzle of raw honey. Warm and melty - yum!Bake times are using an aluminum 8x8 baking pan. Times will vary if a different size is used as well as if you use a glass baking dish or super dark baking pan. Adjust bake time as needed and enjoy!