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 be alarmed if some of the cranberry topping sticks to the pan when inverted, simply spoon it out and spread on top of the cornbread--no one will be the wiser.
1 bag (12 ounces) fresh or frozen cranberries (no need to thaw)
1/2 cup raspberry all-fruit spread
4 tablespoons packed light brown sugar
1/2 teaspoon grated orange zest
1/4 cup orange juice
1 cup yellow cornmeal
1/2 cup flour
1/2 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 the oven to 375°F. In a 10-inch ovenproof nonstick skillet, combine the cranberries, fruit spread, 1 tablespoon of the brown sugar, the orange zest, and orange juice. Bring to a boil over medium-low heat. Reduce to a simmer and cook, stirring frequently, until the berries have popped and the sauce is thick, about 7 minutes.
2 Meanwhile, in a large bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, and the remaining 3 tablespoons brown sugar. In a measuring cup, combine the buttermilk, oil, and egg. Make a well in the center of the cornmeal mixture, pour in the buttermilk mixture, and stir to combine.
3 Pour the cornmeal batter over the cranberries. Bake for 20 minutes, or until a knife inserted in the center comes out clean. Cool for 5 minutes in the pan, then invert onto a plate, scraping any berry mixture that sticks to the pan on top of the cornbread. Serve warm or at room temperature.
Makes 6 servings.
Per serving: 329 calories, 8.5g total fat (1.5g saturated), 37mg cholesterol, 4.6g dietary fiber, 58g carbohydrate, 6g protein, 440mg sodium.