Cranberries often take a backseat to the more popular fall flavors of pumpkins and apples. This is an extreme injustice in my opinion. I bought a bag of cranberries a few weeks ago and all but forgot about them so I needed to act fast, and this is what I came up with. I love the combination of tartness with the slightly sweetened cornbread. We had it for breakfast and it was fabulous.
Maple Cornbread with Cranberries and Pecans
2 Tbsp. ground flax seed
6 Tbsp. hot water
1 large banana, mashed (or applesauce would work instead)
1/2 cup almond or other non-dairy milk
1/2 cup pure maple syrup
3 Tbsp. non-dairy margarine (I use Earth Balance)
1 cup cornmeal
1 cup whole wheat pastry flour
3 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. salt
1 cup fresh cranberries, roughly chopped
1/2 cup pecans, raw or roasted and roughly chopped
Preheat your oven to 400 degrees and add the margarine to your cast iron skillet (or 9-in. baking dish), place the skillet in the oven while it preheats to melt the margarine. Combine the flax and water in a medium mixing bowl and whisk for about 30 seconds then set aside. This is a good time to chop your cranberries and pecans.
Add the remaining wet ingredients to the flax mixture including all but about 1 Tbsp. of the melted Earth Balance. Leave the remaining 1 Tbsp. in the skillet and swirl it around to coat the bottom of the pan. Whisk this mixture well then add the cornmeal, again whisking until well combined. Add the remaining dry ingredients mixing only until the flour is fully incorporated. Fold in the cranberries and pecans.
Pour the mixture into the skillet and bake for about 25 minutes or until the cornbread just begins to turn golden brown. Allow to cool slightly before cutting and removing from the pan.