Cranberry Upside-Down Cornbread

Name: Cranberry Upside-Down Cornbread
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

13 ingredients

4 steps

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

Directions

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.