Keeping it short and sweet today with a festive twist on a traditional cornbread which is completely whole grain and naturally sweetened. This Cranberry Pecan Cornbread incorporates both white whole wheat flour and whole wheat pastry flour and is sweetened with maple syrup and a touch of honey. It would be a beautiful addition to any Thanksgiving spread, but it also makes a nice breakfast bread or afternoon snack. I like this best served warm with some extra raw honey spread on top.

Cranberry Pecan Cornbread

Ingredients

1 cup white whole wheat flour
1 cup whole wheat pastry flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups plain whole milk yogurt
1/2 cup maple syrup
2 tablespoons honey
7 tablespoons unsalted butter, melted
2 large eggs
2/3 cup dried cranberries
1/2 cup chopped pecans, plus 10-12 pecan halves for garnish

Instructions

Preheat oven to 350. Butter a 9×5 loaf pan.
In a large mixing bowl, whisk together both flours, cornmeal, baking powder, and salt. In a medium bowl, whisk together the yogurt, syrup, honey, butter, and eggs.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cranberries and chopped pecans. Transfer batter into prepared loaf pan and smooth out the top. Arrange pecan halves neatly in a row down the center.
Bake until bread starts to become golden brown and a toothpick comes out clean, about 1 hour and 10 minutes. Cool in pan for 20 minutes and then transfer to a wire rack to finish cooling.