Cranberry Upside-Down Cornbread Recipe

Name: Cranberry Upside-Down Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fresh cranberries (no need to thaw) or 12 ounces frozen cranberries (no need to thaw); 1/2 cup raspberry preserves; 4 tablespoons firmly packed light brown sugar; 1/2 teaspoon grated orange zest; 1/4 cup orange juice; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 3 tablespoons extra- light olive oil; 1 large egg

Servings: persons

12 ounces fresh cranberries (no need to thaw) or 12 ounces frozen cranberries (no need to thaw)
1/2 cup raspberry preserves
4 tablespoons firmly packed light brown sugar
1/2 teaspoon grated orange zest
1/4 cup orange juice
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons extra- light olive oil
1 large egg

1
Preheat oven to 375u00b0F.
2
In 10-inch ovenproof, nonstick skillet, combine cranberries, raspberry spread, 1 tablespoon of brown sugar, orange zest, and orange juice. Bring to a boil over medium-low heat, reduce to a simmer, and cook, stirring frequently, 7 minutes or until berries have popped and sauce is thick.
3
Meanwhile, in a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and remaining 3 tablespoons brown sugar. In measuring cup, combine buttermilk, oil, and egg. Make well in center of dry ingredients, pour in buttermilk mixture and stir to combine.
4
Pour cornmeal mixture over cranberries. Bake 20 minutes or until knife inserted in center comes out clean. Cool 5 minutes in pan, then invert onto plate, scraping any berry mixture that sticks to the pan on top of cornbread. Serve warm or at room temperature.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces fresh cranberries (no need to thaw) or 12 ounces frozen cranberries (no need to thaw), 1/2 cup raspberry preserves, 4 tablespoons firmly packed light brown sugar, 1/2 teaspoon grated orange zest, and more.

Yes, Cranberry Upside-Down Cornbread falls under the General 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.

Cranberry Upside-Down Cornbread

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