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.
CORNMEAL CRANBERRY BREAD
As soon as I saw this recipe in Bon Appetit I knew I had to try it. The healthy ingredients are perfect for our new lifestyle and great for autumn. This may be my new raisin bread :)
Provided by chia2160
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix dry ingredients in a large bowl (flours- sugar).
- Mix buttermilk, eggs, melted butter, vanilla and maple syrup in a small bowl.
- Add liquid ingredients to dry, mixing with a fork.
- Add in pecans and dried fruit of choice.
- Spray a loaf pan with cooking spray, bake for 1 hour or add 10 minutes, or until done.
- Cool on rack for 20 minutes, turn out of pan.
CRANBERRY ORANGE QUICKBREAD
Anne Burrell's cranberry orange quickbread from Food Network is a delicious holiday hostess gift.
Provided by Anne Burrell
Categories dessert
Time 1h45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
- Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
- When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
- Yummy!
CRANBERRY-CORNMEAL QUICK BREAD
This is my revised version of a recipe given to me by a friend that was loaded with a lot of fat and sugar. This is a lot healthier and tastes wonderful.
Provided by Annacia
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 350°F.
- Spray 9x5x3-inch metal loaf pan with nonstick spray.
- Whisk both flours, cornmeal, Splenda, salt, and baking powder in large bowl.
- Whisk buttermilk, melted margarine, maple syrup, egg whites, and extract in medium bowl.
- Add buttermilk mixture to flour mixture; stir just until blended.
- Stir in chopped pecans and the cranberries. Spoon batter into pan.
- Arrange pecan halves in row down center of batter.
- Bake bread until top is golden brown and a tester inserted into center of bread comes out clean, tenting bread loosely with foil if browning too quickly, about 1 hour 10 minutes. Cool in pan on rack 20 minutes. Turn out onto rack; cool.
Nutrition Facts : Calories 249.8, Fat 12.2, SaturatedFat 1.5, Cholesterol 0.6, Sodium 497.1, Carbohydrate 29.9, Fiber 3.5, Sugar 2.3, Protein 7.1
CRANBERRY CORNMEAL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
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 CORNMEAL LINZER COOKIES
Having lived in Wisconsin all my life, I have come to love the different products produced here. This recipe combines two Wisconsin favorites: cranberries and cornmeal. These deliciously different cookies with their tangy cranberry filling are hard to resist!
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h55m
Yield 42
Number Of Ingredients 13
Steps:
- Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
- Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
- Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
- Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
- Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.
Nutrition Facts : Calories 78.7 calories, Carbohydrate 10.4 g, Cholesterol 14.2 mg, Fat 3.9 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 61.5 mg, Sugar 5.5 g
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
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 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
TART CRANBERRY QUICK BREAD
My mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. -Karen Czechowicz, Ocala, Florida
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 138 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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CRANBERRY-CORNMEAL QUICK BREAD RECIPE | BON APPéTIT
From bonappetit.com
- Position rack in center of oven and preheat to 350°F. Spray 9x5x3-inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs, and extract in medium bowl. Add buttermilk mixture to flour mixture; stir just until blended. Stir in 3/4 cup chopped pecans and cranberries. Spoon batter into pan. Arrange pecan halves in row down center of batter.
- Bake bread until top is golden brown and paring knife inserted into center of bread comes out clean, tenting bread loosely with foil if browning too quickly, about 1 hour 10 minutes. Cool in pan on rack 20 minutes. Turn out onto rack; cool.
- A LITTLE AHEAD: Can be made 1 day ahead. Wrap bread in foil and store at room temperature.
- FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
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