Sunday, December 6, 2009

Cornmeal Oatmeal Cranberry Orange Loaf

I don't bake often. You have to measure everything, there are usually lots of ingredients, and lots of dirty bowls, measuring devices, etc. Seriously, look at how much stuff to make a mere loaf of bread.

But after making a delicious pressure cooker bean soup with a smoked shank from the farmer's market last night, my thoughts turned to cornbread. Which led to Crescent Dragonwagon's lovely book, The Cornbread Gospels.

I poured through the book this morning thinking I'd make some savory cornbread to go with my soup. But when I saw the recipe for the Cornmeal-Oatmeal Cranberry-Orange Loaf, it was love at first glance. I had everything on hand except the buttermilk.

I am fortunate to count Crescent Dragonwagon as one of my Facebook 'friends'. I wasn't terribly enthusiastic about joining FB initially, but I've found it's really a lot of fun to share with chefs and cookbook authors who I love and respect. Reading Crescent's entries is pure pleasure; often poetic, often poignant, always open and honest.

So here is my Sunday tribute to the lovely Ms. Dragonwagon. A delicious, not too sweet, great textured, thanks to the coarse ground cornmeal, lovely loaf of cornbread with the bonus of seasonal cranberries and oranges.

This would be lovely as a gift in a reusable, beautiful loaf pan, such as the lovely lime green one I picked up this morning at HomeGoods for $5.


  1. I love the idea of cornmeal and oats with cranberries.

    Time to bake a supply of muffins to stash in the freezer.

    Do you think this could be baked up as muffins?

    If so, what temp and how long?

    Any other adjustments you would suggest?

  2. Muffins should work. Same temp, but check for doneness starting at 20 minutes or so.

    I chopped the cranberries and nuts a little finer than called for and would definitely do that for muffins.


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