Ryan Scott's Cranberry-Pecan Cornbread with Orange-Honey Butter

by Rachael Ray Show Staff 9:00 AM, December 23, 2016

Aired December 23, 2016

Serves 10-12

1 box cornbread mix, preferred brand Jiffy
1/2 cup milk
1 egg
1/2 cup pecans, toasted and chopped
1/2 cup dried cranberries, roughly chopped
1 stick butter, softened, divided
1 tablespoon honey
Zest of 1 orange
1/2 teaspoon salt


Preheat oven to 400°F.

In a medium-size bowl, prepare the cornbread mix by mixing in the egg and milk. Once the batter comes together, fold in the pecans and cranberries. Set aside.

Over a high heat, melt 1 tablespoon of butter in a 10-inch, cast-iron pan. Once the butter is really hot, pour in the cornbread batter and spread it out so it touches the edges of the pan. Place into the oven and bake for 20 minutes.

When the cornbread bakes, prepare the Orange-Honey Butter: Place the rest of the stick of butter into a small bowl. Add in the honey, orange zest and salt, and combine. Leave at room temperature so it’s easy to spread on the cornbread.

Remove the cornbread from the oven and let cool. Cut into 12 wedges and serve with the Orange-Honey Butter alongside.


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