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.
Going to try the Cranberry Corn bread recipe – thanks. Good luck to everyone with the giveaway!
I’ve been excited about the prospect of getting a Danish Dough Whisk (and a nice dough rising bucket) for a while, and this would be a great opportunity to try the KAF organic flour.
I hadn’t really thought of using Broa for stuffing–sounds delicious!
Yum. Gotta make this—thanks!
Bread… is there anything better? (Hope I win!)
Oooh! Love King Arthur flour in my 5-minute breads!
mmmmmm, yummy!
Thanks for hosting this.
beautiful photos, makes me want to go bake right now!
Cornbread that you roll? What a concept. 🙂
I’m a big fan of both KAF and ABin5. What a great combo!
Love the bread, and great giveaway!
That cornbread looks amazing! I’m so glad I found ABin5!!
Love your blog and products. What a great contest!
Would love to win this. The books are great!!
I am so intrigued by this dough wisk! Is it better than a wooden spoon or spatula?
Wow, quite the nice giveaway! I’m sure that container would look better in the fridge than the white bucket I currently use.
I’ve never tried King Arthur flour, but I’ve been super excited by the idea for some time now! I’d love to win and finally see if I’m gonna convert to the King! I’m already a 5 minute bread convert. Life is good!
great giveaway! i love the extra recipes you post on the blog. i’ve gotten so many great ideas from it.
looks fantastic! I’m plotting the baked goods that I’d make already…
Oh I’d love to be entered in the giveaway! I’d love to try the flour and that dough wisk, not to mention have your book since I’ve not been able to get it yet. Thanks for the chance. 🙂
This would be an awesome early Christmas present!
What a great giveaway! I would put all that stuff to use right away!!
That cornbread looks AMAZING. I think it’s time to buy a castiron pan…
Love your book and would like to try King Arthur flour.
You had me at broa and cranberries. I know what I’m making for the special bread at our table next week!
Love this recipe. You know, I had to buy special canisters for all the different kinds of flour I buy since getting your books!
I LOVE the square bucket; it’s fridge-friendlier than the round one! I hope I win…Pick me! Choose me! 🙂
Karen 😉
The bread looks fabulous, as usual, and I’d love to win the prizes, what a great package! Thanks!
Throw my hat in the ring – love the bucket!
Thanks King Arthur Flour! Always looking for innovative cornbread, I’m on this!
I have been making do with an empty Costco spinach clamshell… Well, it basically *works*. 🙂
I would love the giveaway. Here’s my tip for other readers. To cut prep time per loaf down even further, I bake two loaves at once. When cool, I cut in half and put three halves in the freezer. I take out another half as I’m ready; this way the loaf doesn’t go stale/solid when sitting out on the counter. My other tip: Rather than eye-balling the right amount of dough per loaf, I slice through the dough in the bucket with a knife, first in half and then in quarters. Pull up on the dough–it works!
The cornbread looks fantastic! Definitely will have to try it out on the cranberry-loving family. My friend put me on to your technique and I have to say, there is nothing more decadent than putting the bread in just as I start my yoga, and then having warm buttered fresh bread for breakfast. Mmmmm.
I’m making my first batch of healthy bread in 5 today and I’ve been covetting all the cool tool on the KA site. Would be thrilled to win the prize!
I have never made broa and am very intrigued now! Anything made in a cast iron pan has my vote. The pumpkin pie brioche recipe (link at the bottom of the post) looks wonderful as well. I think I will be baking a lot this weekend…
Ah, King Arthur — from my home state of VT. They put on pretty good roadshow demo too.
I’d love to try this.
You all have the best giveaways! I would love to win one! Pick me!
What a great giveaway! That whole set would make a fabulous Christmas gift, as well!
Great giveaway! I’d love to win this. 🙂
[email protected]
Oh yum! Pick me, pick me!!
I am getting ready to make your stuffing that was posted last thanksgiving- it was a huge hit at my table.
Now perhaps I should try this one for something new
in the breadbasket this year!
That cornbread looks good. I might have to break down and try it. Of course it would make it easier if I had all the right equipment.
Wow – what a great giveaway!
I’ve been following the blog for a while now but haven’t explored past the basic boule, the olive oil dough and the pizza and flatbread. I’m interested in trying some recipes out of HBin5.
What a fantastic giveaway. Please add my name!
Nice give away. Going to give the break a try, too. A KAF gift card is on my Christmas wish list.
This looks wonderful!
I love it that cast iron seems to be making a comeback. My husband and I are collecting used pans and would eventually like to replace our cookware with all cast iron. This looks like a fabulous way to use it. Thanks for sharing! Love your books.
Great giveaway!!!!