Simple Cranberry Orange Cornbread Cake

Southern kitchens have long turned skillet cornbread into something sweeter for the table. This bakery-style cake folds tart fresh cranberries and bright orange zest into fine yellow cornmeal, baked hot in cast iron for a tender crumb with crisp edges.

Serves 8 · 15 min prep · 30 min cook

Estimate for one serving

• 278 cal
• 5g protein
• 42g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh cranberries
• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter
• 2 tsp orange zest
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet or similar oven-safe pan inside to heat while you mix.
2. 2Rinse the cranberries and pat dry. If any are very large, halve them so they distribute evenly.
3. 3In a medium bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
4. 4In a separate bowl beat the eggs with the buttermilk, melted cooled butter, orange zest, orange juice, and vanilla until smooth.
5. 5Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain; a few small lumps are fine.
6. 6Fold in most of the cranberries, reserving a small handful for the top so the cake looks studded and colorful.
7. 7Carefully remove the hot skillet from the oven and swirl a thin film of butter the bottom and sides.
8. 8Scrape the batter into the hot skillet and scatter the remaining cranberries over the surface.
9. 9Bake 28 to 32 minutes until the center springs back, the edges pull slightly from the pan, and a toothpick comes out with moist crumbs.
10. 10Cool in the skillet 15 minutes so the crumb sets. Slice into wedges and serve warm; the cranberries stay bright and the orange keeps the sweetness light.