Experiment with your own add-ins like dried fruit or jalapenos to make this cornbread your own.
Cranberry-Hazelnut Cornbread Recipe
1 1/4 cups coarse cornmeal
1/4 cup sugar, such as date sugar
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup dried cranberries
1/2 cup hazelnuts, toasted, coarsely chopped
Preheat an oven to 375ºF. Place a 9-inch cast iron skillet over medium heat with 1/4 cup of butter.
In a large mixing bowl, whisk together the cornmeal, sugar, flour, baking powder, and salt. In a separate small mixing bowl, whisk together the eggs, milk, and remaining 1/4 cup of the softened butter. Add the wet ingredients to the dry and mix to incorporate. Fold the cranberries and hazelnuts into the batter.
Give the now hot cast iron skillet a swirl to evenly coat it with melted butter. Spoon the batter into the pan and spread it out evenly. Transfer the whole skillet to the oven and bake until the cornbread is golden brown and a knife pricked in the center comes out clean, 25 to 30 minutes.
Let cool in the pan for about 30 minutes before slicing and serving.
In association with Rachael Ray at www.rachaelray.com