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 CORN BREAD
A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?
Provided by HollyBerrie
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g
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 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-WALNUT CORNBREAD
Make and share this Cranberry-Walnut Cornbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
- Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
- Add in the cranberries and walnuts; stir to combine.
- In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
- Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
- Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.
CRANBERRY CORNBREAD SCONES
Make and share this Cranberry Cornbread Scones recipe from Food.com.
Provided by Charlotte J
Categories Scones
Time 29m
Yield 10 scones
Number Of Ingredients 8
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.
Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 18.5, Sodium 290.1, Carbohydrate 38.9, Fiber 1.6, Sugar 12.6, Protein 3.7
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
SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING
Categories Onion Side Bake Thanksgiving Stuffing/Dressing Cranberry Sausage Cornmeal Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F.
- Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
- Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
- In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
- To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
CORN BREAD WITH FENNEL SEEDS, DRIED CRANBERRIES, AND GOLDEN RAISINS
Steps:
- Preheat oven to 375°F. Butter loaf pans and dust with flour, knocking out excess.
- Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl. Whisk together butter, eggs, and buttermilk in another bowl and add to flour mixture, stirring until just combined. Stir in raisins, cranberries, and fennel seeds.
- Divide batter among pans, smoothing tops, and let stand 10 minutes. Bake in middle of oven until tops are pale golden and a tester comes out clean, 20 to 25 minutes. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.
CRANBERRY CORNBREAD STUFFING RECIPE
Try this Cranberry Cornbread Stuffing Recipe for a party. Our Cranberry Cornbread Stuffing Recipe is ready in under an hour and makes up to 10 servings.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
- Remove from heat; stir in chicken broth and egg.
- Stir in cranberries. Then add in the stuffing mix and stir to combine.
- Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
- Enjoy!
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 10 g, Protein 8 g
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.
MOIST PUMPKIN CRANBERRY CORNBREAD
This moist cornbread begs for butter when you take it out of the oven and it's even better the next day so you can prepare it a day ahead wrap in plastic and serve the following day, if you don't care for nutmeg then omit, if you like a sweeter taste then increase the sugar slightly --- serve this along side of your turkey or ham dinner :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 50m
Yield 16 pieces
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
- In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
- In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
- Add the pumpkin mixture to the flour mixture JUST until combined.
- Mix in the cranberries.
- Transfer to a prepared baking dish.
- Bake for about 40 minutes, or until edges just begin to colour.
- Cool to room temperature.
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CRANBERRY CORNBREAD RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Bread RecipesCalories 268 per servingTotal Time 45 mins
- Preheat oven to 400 degrees F. Coat a 10-inch cast-iron skillet (or 9-inch metal cake pan) with cooking spray.
- Set aside 2 tablespoons cornmeal in a small bowl. Whisk the remaining cornmeal, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Lightly whisk eggs in a medium bowl, then whisk in buttermilk, oil, honey and orange zest until smooth. Make a well in the center of the dry mixture. Pour in the wet ingredients and stir with a rubber spatula until just combined. Do not overmix; the batter should look lumpy.
- Toss fresh and dried cranberries with the reserved cornmeal. (This will prevent the fruit from sinking to the bottom during baking.) Gently fold the cranberries and cornmeal into the batter. Scrape the batter into the prepared skillet (or pan).
- Bake the cornbread until the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Let stand for 15 minutes before cutting into wedges. Serve warm.
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