Cranberry Pecan Cornbread

• Ingredients
• 1 c Dried cranberries
• 1/2 c Orange juice
• 2 Eggs
• 1 c Flour
• 1 c Cornmeal
• 1/2 ts Baking soda
• 2 ts Baking powder
• 6 tb Butter; melted
• 1 1/4 ts Salt
• 1/2 c Maple syrup
• 1 1/2 c Sour cream
• 1 tb Orange zest
• 1 ts Dried cardamon
• 1/2 c Toasted pecans

1. Instructions for Cranberry Pecan Cornbread
2. Combine dried cranberries and orange juice in a small bowl. Let stand 30 minutes. Drain. Generously grease springform pan and wrap foil around outside. Combine flour and next 5 dry ingredients in a large bowl. Whisk together eggs, sour cream, syrup and melted butter; add to dry ingredients and stir just until blended. Mix in dried cranberries and pecans. Pour batter into prepared pan.
3. Bake at 400 degrees for 35 minutes. Serve with Maple Molasses Butter. For Maple Molasses Butter, mix 2 sticks softened butter, 1/4 cup maple syrup and 2 Tbls molasses. Blend well.

ingredients, cranberries, orange juice, eggs, flour, cornmeal, baking soda, baking powder, butter, salt, maple syrup, sour cream, orange zest, cardamon, pecans

Taken from www.epicurious.com/recipes/member/views/cranberry-pecan-cornbread-50012020 (may not work)