Mixed Berry Cornbread

The light sweetness in this cornbread comes from mixed dried berries, which plump up during baking from the moistness of the dough. Unlike fresh fruit, they keep their color instead of bleeding, maintaining the bread's rich, golden hue. We cook it in a cast-iron skillet to get the crispest crust, but a regular baking pan works fine, too.

 

SERVES 6 TO 8

 

1	tablespoon vegetable oil
½	cups yellow cornmeal, preferably stone-ground
½	cup all-purpose flour
3	tablespoons sugar
1	tablespoon baking powder
1	teaspoon baking soda
1	teaspoon salt
1¼	cups buttermilk
¼	cup orange juice
3	eggs, lightly beaten
¼	cup butter, melted
1	cup mixed dried berries, such as cranberries, blueberries, strawberries, or cherries (use at least 3 varieties for best flavor)

Preheat the oven to 400°F. Grease a 10-inch cast-iron skillet with the oil and place it empty in the oven just before you begin mixing ingredients.

In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Pour in the buttermilk, orange juice, and eggs, and gently mix by hand until the mixture is thoroughly blended. Stir in the melted butter and half of the berries.

Remove the skillet from the oven and pour the batter into the skillet. It will sizzle merrily. Scatter the rest of the berries over the batter. Return the skillet to the oven and bake the cornbread for 20 to 22 minutes, until it begins to brown on top and a toothpick inserted in the center comes out clean.

The cornbread is best served piping hot right from the skillet. It's still scrumptious, though, at room temperature. If that coordinates better with grilling, let the cornbread cool for about 10 minutes in the skillet to firm a bit, then turn it out of the skillet and onto a rack, where its surface will stay crisper. Cut into wedges just before serving.