CRANBERRY CORNBREAD
During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY CORNBREAD CASSEROLE
What could be better on a cold day than a warm casserole and creamy sweet cornbread put together? Since it starts with a mix, this side takes no time to make. Just bake, scoop and eat. Yum!-Valery Anderson, Sterling Heights, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
CRANBERRY CORNBREAD
Give classic cornbread a tart twist by stirring in a favorite fall fruit.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
- In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
- In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g
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.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 15 grams, TransFat 0 grams
CRANBERRY CORNBREAD
Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.
Provided by Vallery Lomas
Categories breads, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
- Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
- Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
- Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.
CRANBERRY CORNBREAD BITES
Steps:
- Special equipment: a 24-cup mini-muffin tin
- For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container.
- For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin.
- For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins.
CRANBERRY-CORNMEAL QUICK BREAD
Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 5-by-9-inch loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick) butter in a medium skillet over medium heat. Add 3 tablespoons sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5-by-9-inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.
- Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.
- Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.
CRANBERRY CORNBREAD
Make and share this Cranberry Cornbread recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Combine cranberries and 1 tablespoon sugar in a small bowl. Set aside.
- Combine cornmeal, flour, remaining 1/3 cup sugar, baking powder, baking soda and salt in a large bowl. Stir well.
- Combine milk, eggs, and melted butter in a medium bowl. Stir well.
- Pour liquid into cornmeal mixture. Combine just to blend. Do not beat. Stir in sweetened cranberries.
- Spoon batter into a lightly greased 8-inch square baking pan. Bake for 18 to 20 minutes or until golden and wooden pick inseted in center comes out clean.
- Let cornbread cool completely in pan and cut into squares to serve.
Nutrition Facts : Calories 108.7, Fat 3, SaturatedFat 1.5, Cholesterol 32.4, Sodium 209.4, Carbohydrate 18.1, Fiber 0.9, Sugar 5.2, Protein 2.7
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CRANBERRY CORNBREAD RECIPE | KING ARTHUR BAKING
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4.3/5 (6)Total Time 40 minsServings 10Calories 202 per serving
- Preheat the oven to 425°F. Grease an 8" cast iron skillet with butter., In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Place the cranberries in a separate bowl, sprinkle 1/4 cup of the flour mixture over them, tossing to coat, and set aside., In a large measuring cup, whisk together the eggs and buttermilk.
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