Thanksgiving Cranberry Corn Bread
It will soon be American Thanksgiving, so I thought I’d re-post our Thanksgiving Cranberry Corn bread. It’s based on the Portuguese Broa style (page 151 in the book)—it’s the regular Master Recipe, but with 1 1/2 cups of all-purpose flour taken out and replaced with an equal amount of cornmeal.
Here’s what you need to do. Take about 2 pounds of the Broa dough mentioned above and shape it into a ball; then flatten it with your hands and a rolling pin until it’s about 1/2-inch thick. Sprinkle the dough with 1/3 of a cup of dried cranberries (or 1/2 cup fresh):
Now break out your microzester, and use it to scrape the zest from half an orange…
… now sprinkle that over the cranberries, and then sprinkle a couple of tablespoons of granulated sugar over that…
Now roll it up like a jelly roll… If it sticks to the board as you’re rolling, nudge it off with a dough scraper.
Tuck the ends under to form a ball, flatten it on a work surface, and then, using your hands and a rolling pin, make a disk the right size for a 12-inch cast iron pan. It should be about an inch or inch and a half thick. If you don’t have a cast-iron pan, see below.** This instruction applies to this flattened thanksgiving bread only; you can make loaf breads this way too (freeform or in a pan).
Grease the pan well with butter, lard, bacon grease, or oil (I used olive oil today), and place the dough round in it.
Allow to rest for at least 1 hour and 20 minutes. You’ll get a more open hole structure if you wait two hours.
Put a broiler tray in the oven to dump water to make steam. 20 minutes before baking time, preheat the oven to 425 degrees F if you keep a baking stone in the oven. If you don’ t use a stone, a 5-minute pre-heat is adequate (the stone isn’t required since you’ll bake in the cast-iron).
Just before baking, heat the cast-iron pan over medium heat for 1 or 2 minutes to jump-start the baking process and promote caramelization of the bottom crust. Don’t overdo it–no more than 2 minutes. It will start to sizzle.
Place the pan on a rack near the center of the oven. Pour 1 cup of water into the broiler tray and quickly close the oven door. Depending on the thickness of your loaf and the weight of the pan, baking time will be about 25 minutes.
Carefully turn the hot loaf out of the pan onto a serving plate or cooling rack, or just cut wedges directly out of the pan once it cools. Be careful with the hot cast-iron pan!
You should get a result just like the cover photo. Happy Thanksgiving! Other Thanksgiving recipes:
Stuffing from homemade bread: https://artisanbreadinfive.com/?p=1228
Thanksgiving buns: https://artisanbreadinfive.com/?p=443
Thanksgiving Pumpkin Pie Brioche: https://artisanbreadinfive.com/?p=1209
Roasting Your Own Pumpkins: https://artisanbreadinfive.com/?p=50
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** This bread can be done as a simple free-form loaf right on a baking stone, cookie sheet, or silicone mat (about the same baking time, or in a loaf pan (longer baking time needed). Either way, it’s done at 425 degrees.
My sister raves about your book. I would love to have one!
I love this twist on cornbread! I really need to make more homemade bread!
I am new to making bread and I’m super excited about this book.
This cornbread looks great, thanks for sharing all your recipes!
Broa is the one that I haven’t made yet, but I use the Brioche for many things, and just love the Olive Oil bread. Home made Pizza once a week & bread and rolls the rest of the week.
I always use King Arthur flour with great results. This cranberry corn bread sound pretty easy. Can’t wait to try!
Awesome!!!!!!
So right in time for the holidays!
Thanks for the great offer!
I made my first loaf of bread! So exciting!
Gonna have to try this Cranberry Corn Bread KAF is not always available, So I stock up when I can.
This would be GREAT for Turkey Day!!!
Got both books, love em both. devised a jalapeno cheddar recipe from basic recipe. Pretty much famous for my bread at work and around friends. thanks
My new Zen is making bread with these methods… there is nothing like the moment the loaf comes out of the oven…
This would be GREAT for Turkey Day!
Thank you for the contest. I am in charge of the bread again for our neighborhood Thanksgiving dinner…last year it was carmelized onion and herb dinner rolls, and they were a hit. I haven’t decided what to go with this year, but maybe it will be the pumpkin pie brioche.
Cheers!
I really want to try the Cranberry Corn Bread, yum! Thanks for the great contest, too.
Great giveaway ! thanks for the opportunity !
Sounds good to me. 🙂
choose me, choose me! I am addicted to ABin5. My friends, family and bookstore customers laugh at me and then thank me
This bread looks amazing! A bread bucket would be wonderful. Much better than my current method which spreads the dough out too much.
this bread sounds yummy!
And I’d love to win the contest; would send it to my son, the aspiring chef, for Christmas!
It looks great. I can’t wait to try it. ABin5 has changed me into a great homemade bread baker! Thank you!
That bread is certainly going on our food list for Thanksgiving.
Giveaway looks great. I already have both books, but would love an extra to give away.
Well I’m in! I’m sure I NEED whatever it is!
I love your books! I can’t wait to try the cranberry corn bread!
I love making bread!!
I have the Healthy Bread book but need the original! If I don’t win could somebody tell Santa?
I can’t wait to try this one!
Looks like a great addition to Thanksgiving dinner!
Pick me! You guys are the best! Your education videos are the best.
I would love to win this pack. Thank you so much.
ABin5 has changed my life! Never did I think I could make Artisan bread on my own! Thank you!!!
Would love to win this. Love your books.
This bread looks so yummy! I’m going to give it a try for Thanksgiving!
I havent tried this but it I think it will be moving up to the top of my list
I love the idea of adding cranberries to cornbread! What a delightful way to add a burst of flavor!
I’ll have to try this – I love your books!
I am so excited about your website. My friend led me to it and I can’t wait to try some of the recipes>
One of your recipes for gluten free bread, which we turned into a gluten free pizza crust for our son, has been a God Send!!!! Just today for something different, we took small chunks and flattened them out to only the size of a large cracker and made tiny pizza snacks out of them! Having the dough in the refrigerator to make crust when ever I need it is such a blessing! Even my teenager who isn’t on the gluten free diet and our 3 yr old who also is not, sat right down with the 7 year old and they all loved their Gluten Free tiny pizzas for lunch today!!! (we home school) And I can’t wait to try this cornbread recipe! What a creative addition to the holidays!!! I think I will take it along for Thanksgiving dinner as my carry in 😉 Thanks again. The Harper Family.
Yum, cranberries! Thanks for the recipe and the giveaway!
Best bread ever !!!!
Love my dough whisk from KAF. I’ve been using it with my ABin5 bread from the very beginning, would encourage everyone to get one if they don’t have one already! Makes mixing the bread and many other things a breeze!
I just recently discovered your books … (checked them out from our library) and now I plan to buy the books and get started making bread this way. I am excited! Thank you! This Cranberry Cornbread recipe looks wonderful.
pick me pick me i want to win it love bread
The Broa is one of my favorites, so this should be great!
When you make flat bread like this, how do you serve it? Do you just tear it apart, or slice with a bread knife, or a pizza cutter, or…? Into what kind of pieces?
Love your books – I have become famous for bringing bread to pot lucks, and it is always one of the first things to disappear!
Thanks for such a great giveaway!
looking forward to trying this recipe, and hoping, of course, to win the package. 🙂
Can’t wait to try this recipe…..
LOVE the book. Every time I make bread I get so many compliments… I find myself constantly loaning out my book and telling people to go buy their own copy!
Good luck in the drawing everyone!
King Arthur Flour is my fav. This recipe looks prettty yummy!