Healthy Southern Favorite –
Honey Cranberry Cornbread
This is this week’s Food for Life Recipe from Physician’s Committee for Responsible Medicine. I connected with this group through The Food Revolution Summit. They encourage us to eat responsibly and email a weekly recipe to support you shifting your eating habits. I highly recommend connecting, if you are improving your diet or increasing your nutritional uptake. You can use dried cranberries, soaked in hot water, to make your Honey Cranberry Cornbread, if cranberries are out of season. This recipe has wheat flour in it, so if you are gluten sensitive, feel free to experiment with gluten free flour and let us know how this recipe works for you.
Cranberries Are a Very Good Thing
I like to think of Martha Stewart as she talks about a particular food or technique being a “very good thing.” Cranberries certainly fall into the category of foods that can help you increase your wellness. For certain, that is a very good thing. Click here for a great post from Medical News Today on the health benefits of cranberries.
The Recipe
Ingredients
- 1 6-ounce can orange juice concentrate, thawed
- 1 tablespoon lemon juice
- 2 cups whole-wheat pastry flour
- 1 cup cornmeal
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2-3/4 cup Bee Wild Gallberry Honey
- 1/2 cup chopped walnuts (optional)
- 3 cups fresh cranberries (1 12-ounce bag)
- vegetable oil spray
Instructions
- Preheat oven to 375 to 400 degrees F,
- Pour orange juice concentrate into a measuring cup that holds 2 cups or more. Add lemon juice and enough water to make 1 1/2 cups.
- In a large bowl, stir together flour, cornmeal, baking soda, and salt. Add orange juice mixture and honey. Stir to mix, then stir in walnuts, if using, and cranberries. Do not over mix.
- Spoon into two nonstick or vegetable oil sprayed loaf pans and bake for 1 hour. Let stand 5 minutes, then remove from pan and cool on a rack.
Notes
I replaced honey for brown rice syrup in this recipe. When you use honey in baking to replace a sweetener, drop the oven temperature down by 25 degrees F.
