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.
THANKSGIVING CRANBERRY CORNBREAD
Made from scratch with coarse-ground cornmeal, these loaves of cornbread studded with dried cranberries are ideal Thanksgiving fare.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 small loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly oil four 4x8 loaf pans.
- In a large bowl sift together the flour, cornmeal, sugar, salt, and baking powder.
- In a separate bowl, whisk together the eggs, milk, and oil.
- Mix the wet ingredients into the dry ones. Stir until combined and no more.
- Add the butter, and stir until mixed in.
- Toss in the cranberries.
- Fill the loaf pans with batter. It should go about half way up the side of the pan.
- Bake in the oven for 40-45 minutes, testing for doneness by inserting a sharp thin knife into the center of the loaf. The bread is done when the knife comes out clean.
- Cool on a rack.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
More about "thanksgiving cranberry cornbread recipes"
CRANBERRY CORNBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
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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