Cranberry Corn Bread Casserole Recipes

CRANBERRY CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
• Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
• Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

CRANBERRY CORNBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

CRANBERRY CORNBREAD CASSEROLE

Steps:

• Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., In a small bowl, combine the muffin mix, onion powder and sage. In another bowl, whisk the egg, corn and butter; stir into dry ingredients just until moistened. Fold in the pecans, orange zest and cranberries., Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set. Freeze option: Cool baked cornbread in pan; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat cornbread 10-12 minutes or until heated through.

CRANBERRY CORN BREAD

Steps:

• Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
• Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
• Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
• Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
• Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.

APPLE-CRANBERRY CORNBREAD STUFFING

Steps:

• Pour 2 cups hot water over dried cranberries and let stand until rehydrated, about 20 minutes. Drain.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish.
• Heat 2 tablespoons butter in a pot over medium-high heat. Saute apples, celery, and onion in the hot butter until light brown and softened, 5 to 7 minutes, adding cranberries during the last few minutes.
• Transfer sauteed mixture to a large bowl. Add stuffing mix, chicken stock, melted butter, poultry seasoning, sage, rosemary, salt, and pepper. Mix well. Transfer to the prepared baking dish.
• Bake in the preheated oven until golden and set, 20 to 30 minutes.

CRANBERRY CORNBREAD SCONES

Steps:

• Preheat oven to 400 degrees.
• Grease a large cookie sheet.
• Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
• Cut butter into flour mixture with a pastry blender until coarse crumbs form.
• Add milk and stir with fork just until a sticky dough forms.
• Gently stir sweetened dried cranberries into dough.
• Turn the dough out onto a floured surface and knead gently about 10 times.
• Pat dough into a ½-inch thick circle.
• Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.
• Bake 14 to 18 minutes or until golden brown.
• Serve warm or at room temperature.