Made This Recipe? Add Your Photo
Prep 20 mins
Cook 30 mins
An amazing Whole Health M.D. recipe that is sure to please. Don't worry if some of the cranberry topping sticks to the pan when inverted, simply spoon it out and spread on top of the cornbread.
- 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
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
Served this at Thanksgiving dinner and everyone loved it! My family told me this recipe was a keeper. I used the topping recipe as posted, although I had a raspberry spread available instead. Took much longer than 7 minutes for sauce to thicken. The sauce is quite tasty -- not too bitter or sweet. I used a slightly different cornbread recipe that omitted the flour and olive oil. Note: Using cornmeal other than Quaker yellow cornmeal might result in a drier, less tender cornbread. Added: 2 tsp. sugar, 1 Tbsp. unsalted butter (cooled & melted), 1/3 c. boiling water (bring kettle of water to boil, then measure out the 1/3 cup needed). Used these proportions instead: 1/4 tsp baking soda 3/4 c. buttermilk Measure 1/3 c. of cornmeal in med. bowl. Whisk the remaining 2/3 c. cornmeal and other dry ingredients in a small bowl; set aside. Pour boiling water all at once into the 1/3 c. cornmeal and stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps, till smooth. Whisk in egg and melted butter. Stir the dry ingredients into the mush until just moistened. Then I followed step #4 of the posted recipe. Note: I used a 8x8 square glass pan, sprayed with a vegetable oil spray. My oven may be off -- 20 minutes wasn't long enough. Baked for 45 minutes -- a little too long. Edges around the pan were dark. Needed to gently cut around edges to loosen cornbread before inverting the pan.