Corn Cake With Dried Cranberries – a delicious recipe with flour, stone-ground cornmeal, light brown sugar, Salt, cranberries, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, stir together the flour, cornmeal, brown sugar and a pinch of salt. Stir in the cranberries. In another bowl, mix the egg with the milk and 1 tablespoon of the oil. Pour the egg mixture into the dry ingredients and stir gently just until combined; do not overmix.
2
In an 8- or 9-inch skillet, heat 1/2 tablespoon of the oil until shimmering. Scrape the batter into the skillet, smoothing the surface. Cover partially and cook over moderately low heat until the corn cake has browned on the bottom and bubbles have formed on the surface, about 5 minutes. Using a large metal spatula, transfer the cake to a dinner plate. Add the remaining 1/2 tablespoon of oil to the skillet. Gently invert the cake into the skillet, partially cover and cook until the cake is just cooked through and the top springs back when lightly pressed, about 5 minutes longer. Serve hot, with butter and maple syrup.
308
kcal
Calories
12
g
Fat
42
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup stone-ground cornmeal, 3 tablespoons (packed) light brown sugar, Salt, and more.
Yes, Corn Cake With Dried Cranberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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