1 cup all-purpose flour
1/2 tsp baking soda
1/2 cup sour cream or Greek yogurt
1 TBSP apple cider vinegar
1/2 cup milk
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1/2 tsp salt
3/4-1 cup fresh cranberries
orange zest, to taste
Preheat oven to 375 degrees F. Prep an 8x8 inch square pan by rubbing with butter or oil. Combine cornmeal, flour, baking soda, and salt in a medium bowl. Mix well and set aside. Combine sour cream, milk, and vinegar in a measuring cup or bowl. Mix and set aside. Chop cranberries; cutting each in halves or quarters. It seems a little daunting to do a whole cup but I promise it goes pretty fast and is totally worth it! Add your orange zest to the berries and set aside. In a large pot or skillet over medium-high heat, melt your butter. Once melted, remove from heat and stir in sugar. Use a metal whisk to whisk until well blended. Next, quickly add your eggs and whisk until well incorporated. Add in milk mixture and stir. Next add your cornmeal mixture and beat until very few lumps remain. Fold in cranberries and orange zest. Pour into prepared pan and bake for 40-45 minutes. Insert a toothpick in the very center to test for doneness. When it comes out clean the cornbread is ready! Place on a wire cooling rack and allow to cool before slicing and serving.