Cranberry Cornbread Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
• Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.
• Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.

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.