Thanksgiving Cranberry Cornbread Recipes

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.

THANKSGIVING CRANBERRY CORNBREAD

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.

CRANBERRY CORNBREAD

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-CORNMEAL QUICK BREAD

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-PUMPKIN CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 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.

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.