Cranberry Nut 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:

• 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.

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

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 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:

• In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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 oven to 350 degrees F. Lightly coat the bottom and about 1/2 inch up the sides of a 9x5x3-inch loaf pan, or two 7 1/2 x 3 1/2 x 2-inch loaf pans with cooking spray such as Pam; set aside. In a large bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside.
• In a medium bowl combine the egg, milk, oil and lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in nuts and cranberries. Spoon batter into prepared pans(s).
• Bake 55 to 60 minutes for the large loaf pan, or 45 to 50 minutes for the smaller loaf pans, or until a wooden toothpick inserted near center comes out clean. Cool in pan(s) on a wire rack for 10 minutes.
• Remove from pan(s). Cool completely on wire rack.

Steps:

• Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan.
• Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal.
• Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts.
• Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched.
• Cool on a rack, wrap in foil and hold overnight before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.