Cranberry Upside-Down Cornbread
This moist and tender cornbread, topped with a layer of lightly sweetened fresh cranberry sauce, is not too sweet--perfect for breakfast. 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.
  • 1 bag (12 ounces) fresh or frozen cranberries (no need to thaw)
  • 1/2 cup raspberry all-fruit spread
  • 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 375°F.

    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.

    Nutritional Information
    Per serving: 311 calories, 8.6g total fat, 1.5g saturated fat, 5.5g monounsaturated fat, 1g polyunsaturated fat, 5.1g dietary fiber, 6g protein, 53g carbohydrate, 37mg cholesterol, 442mg sodium.
    Good source of: quercetin.

    Date Published: 09/19/2005 > Printer-friendly Version

    Prep Time