Cornbread With Dried Cranberries Recipes

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CRANBERRY CORN BREAD



Cranberry Corn Bread image

A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?

Provided by HollyBerrie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 15

Number Of Ingredients 11

½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2 eggs, beaten
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  • Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
  • Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g

CRANBERRY CORNBREAD BITES



Cranberry Cornbread Bites image

Provided by Patricia Heaton

Categories     appetizer

Time 1h5m

Yield 24 bites

Number Of Ingredients 16

2 cups fresh or frozen cranberries
1/3 cup sugar
1 orange, zested
Pinch kosher salt
Nonstick cooking spray
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2/3 cup whole milk
1 large egg
6 tablespoons unsalted butter, melted
3 tablespoons unsalted butter, softened
1 tablespoon finely chopped fresh chives
4 ounces thinly sliced deli ham, each slice quartered

Steps:

  • Special equipment: a 24-cup mini-muffin tin
  • For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container.
  • For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin.
  • For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins.

CRANBERRY CORNBREAD



Cranberry Cornbread image

During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup cranberries, halved

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY CORNMEAL DRESSING



Cranberry Cornmeal Dressing image

This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish's turkey sausage. -Corinne Portteus, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

3 cups reduced-sodium chicken broth, divided
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 pound Italian turkey sausage links, casings removed
1 large onion, diced
1 large fennel bulb, diced (about 1 cup)
1 garlic clove, minced
1 large egg yolk, beaten
4 cups soft French or Italian bread crumbs
3/4 cup dried cranberries
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
1 teaspoon minced fresh sage
1 teaspoon minced fresh savory
1/4 teaspoon ground nutmeg

Steps:

  • In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring remaining broth to a boil. Add cornmeal mixture, stirring constantly. Return to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; set aside. , Crumble sausage into a large nonstick skillet; add onion and fennel. Cook over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture. Add bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg., Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 695mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

CORNBREAD RING WITH CRANBERRIES



Cornbread Ring with Cranberries image

Ring in an elegant, new cornbread. It's the "berry" easiest when you use a shapely new pan.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 5

4 pouches (6.5 ounces each) Betty Crocker™ cornbread & muffin mix
1 1/3 cups milk
1/2 cup butter or margarine, melted
4 eggs
1 cup dried cranberries

Steps:

  • Heat oven to 375°F. Spray braided ring mold with cooking spray.
  • Stir muffin mix, milk, butter and eggs in large bowl until well blended. Stir in cranberries. Spoon into ring mold.
  • Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up. Cool completely, about 30 minutes.

Nutrition Facts : Calories 205, Carbohydrate 20 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg

SAGE CORNBREAD DRESSING



Sage Cornbread Dressing image

A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.

Provided by Virginia Willis

Categories     Healthy Cornbread Stuffing Recipes

Time 1h15m

Number Of Ingredients 15

2 tablespoons unsalted butter, bacon fat or canola oil
2 cups finely ground cornmeal
1 teaspoon baking soda
¼ teaspoon salt
1 large egg
2 cups buttermilk
1 tablespoon corn or canola oil
1 medium onion, chopped
3 stalks celery, chopped
2 cups reduced-sodium no-chicken broth, unsalted chicken broth or turkey stock, plus more if needed
3 large eggs, lightly beaten
2 tablespoons chopped fresh sage
2 teaspoons chopped fresh thyme
½ teaspoon ground pepper
¼ teaspoon salt

Steps:

  • To prepare cornbread: Preheat oven to 450°F. Heat a medium cast-iron skillet in the oven for 10 minutes. If using butter or bacon fat, add it to the pan to melt.
  • Meanwhile, combine cornmeal, baking soda and salt in a medium bowl. Lightly beat egg in a large measuring cup and stir in buttermilk. Add the wet ingredients to the dry ingredients and stir to combine.
  • Pour the melted butter (or bacon fat or 2 tablespoons oil) into the batter. Stir to combine, then pour the batter back into the hot skillet. Bake the cornbread until golden brown, 20 to 25 minutes. Let dry in the pan on a wire rack overnight before making dressing.
  • To prepare dressing: Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Crumble the cornbread into a large bowl.
  • Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes. Add to the cornbread. Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt. Stir well to combine. Transfer the dressing to the prepared baking dish.
  • Bake until puffed and golden brown, 45 to 50 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 149 calories, Carbohydrate 19 g, Cholesterol 69 mg, Fat 6 g, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 342 mg, Sugar 3 g

CORNBREAD WITH DRIED CRANBERRIES



Cornbread With Dried Cranberries image

From the blog biggreencookbook.com and the original recipe from Williams-Sonoma. I rearranged the recipe and added a few things. The maple butter recipe is from about.com. It's quite good but very rich. As a rule, I will usually be serving this cornbread with a meal- thus saving the maple butter spread for special occasions. A teaser recipe presented to you to jump start the beginning of autumn in a few weeks. --Tasty Dish-- and I enjoyed the cornbread today for elevenses!

Provided by COOKGIRl

Categories     Quick Breads

Time 42m

Yield 1 8-inch bread

Number Of Ingredients 13

4 tablespoons unsalted butter
2/3 cup yellow cornmeal
2/3 cup unbleached flour
1 1/2 tablespoons powdered sugar (okay to use granulated sugar)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg (my addition)
1 cup buttermilk
1 large egg, beaten
1/2 cup dried cranberries (*I used orange flavored dried cranberries from Trader Joes)
1/2 cup maple syrup
scant 1/3 cup butter
1/2 teaspoon vanilla extract (I added this)

Steps:

  • *Note: you can mimic the flavor of Trader Joes' brand of orange flavored dried cranberries by stirring about 1/4 teaspoon of orange extract into the batter.
  • CORNBREAD: Preheat oven to 375 degrees (190 degree C).
  • In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet.
  • Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!) Using oven mitts, rotate the pan as need to coat bottom evenly with melted butter. Remove from oven.
  • In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and nutmeg. Make a well in the center. Whisk together the buttermilk, melted butter and beaten egg and pour it into the cornmeal mixture.
  • Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter.
  • Coarsely chop the cranberries and stir them into the batter. Tip: to make chopping the cranberries easier, wet the knife on both sides. Spread batter evenly into the hot pan.
  • Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes.
  • Let cool on wire rack for 5 minutes. Best served warm.
  • If desired, spread some of the maple butter onto each slice of cornbread.
  • MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer).
  • Stir in butter.
  • Pour mixture into a [deep] bowl (use a *deep* bowl to avoid splattering yourself with the hot liquid!), stir in the vanilla extract and beat with electric mixer until thick and creamy, about 4 minutes.
  • Keep stored in glass container in the refrigerator.

Nutrition Facts : Calories 1663.1, Fat 57.1, SaturatedFat 32.8, Cholesterol 317.9, Sodium 2177.1, Carbohydrate 262.5, Fiber 10.6, Sugar 122.1, Protein 30.4

CRANBERRY-CORNMEAL MUFFINS



Cranberry-Cornmeal Muffins image

The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sweetened dried cranberries
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup coarsely chopped pecans

Steps:

  • Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
  • In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
  • In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
  • Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
  • Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g

CORN BREAD WITH FENNEL SEEDS, DRIED CRANBERRIES, AND GOLDEN RAISINS



Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins image

Categories     Bread     Bake     Thanksgiving     Cranberry     Raisin     Cornmeal     Fall     Gourmet

Yield Makes 10 servings

Number Of Ingredients 14

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal (not coarse)
1/3 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
2 large eggs
1 1/2 cups well-shaken buttermilk
1/2 cup golden raisins, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
1 1/2 tablespoons fennel seeds, coarsely crushed with a mortar and pestle or pulsed in an electric coffee/spice grinder
Special Equipment
10 miniature (3- by 2- by 1 1/2-inch) metal loaf pans

Steps:

  • Preheat oven to 375°F. Butter loaf pans and dust with flour, knocking out excess.
  • Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl. Whisk together butter, eggs, and buttermilk in another bowl and add to flour mixture, stirring until just combined. Stir in raisins, cranberries, and fennel seeds.
  • Divide batter among pans, smoothing tops, and let stand 10 minutes. Bake in middle of oven until tops are pale golden and a tester comes out clean, 20 to 25 minutes. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.

CORNBREAD WITH FENNEL, DRIED CRANBERRIES & GOLDEN RAISINS



Cornbread With Fennel, Dried Cranberries & Golden Raisins image

Make and share this Cornbread With Fennel, Dried Cranberries & Golden Raisins recipe from Food.com.

Provided by Chef Regina V. Smith

Categories     Quick Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2/3 cup yellow cornmeal (not coarse)
1/3 cup white sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, melted then cooled
2 large eggs
1 1/2 cups buttermilk
1/2 cup golden raisin, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
1 1/2 tablespoons fennel seeds, coarsely crushed

Steps:

  • Preheat oven to 371°F.
  • Butter 2 loaf pans and dust with flour, knocking off the excess.
  • Stir together flour, cornmeal, sugar, baking powder, soda and salt in a large bowl.
  • Whisk together melted butter, eggs and buttermilk in another bowl.
  • Add wet mixture to dry, stirring until just combined. Stir in raisins, cranberries and fennel seeds.
  • Divide batter between the pans, smoothing the tops and let stand for 10 minutes.
  • Bake in middle of oven until the tops are golden and the tester comes out clean, about 35 minutes. Cool in pans on racks for 10 minutes, then invert onto racks and cool completely.

Nutrition Facts : Calories 1511.9, Fat 78.9, SaturatedFat 46.7, Cholesterol 401.9, Sodium 1913.4, Carbohydrate 180.2, Fiber 9.8, Sugar 65.4, Protein 28.1

CRANBERRY-CORNBREAD STUFFING



Cranberry-Cornbread Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 15

8 ounces (2 cups) pecans
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 1/4-inch dice
6 stalks celery, cut into 1/4-inch dice
1/4 cup fresh oregano leaves, chopped
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1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon Bell’s Seasoning
1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Steps:

  • Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
  • Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.
  • Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

DRIED-FRUIT AND NUT CORNBREAD DRESSING



Dried-Fruit and Nut Cornbread Dressing image

Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients and bake.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 2h45m

Yield Serves 6 to 8

Number Of Ingredients 19

1 1/2 sticks unsalted butter
1 1/2 cups cornmeal (not stone-ground)
1/2 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons coarse salt
1/2 cup pecans, toasted
1/2 cup golden raisins
1/2 cup dried cranberries
1 1/2 cups well-shaken buttermilk
2 large eggs
Unsalted butter, for baking dish
2 cups whole milk
2 cups heavy cream
4 large eggs
1 bunch scallions, white and pale-green parts only, thinly sliced (about 1 1/2 cups)
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Cornbread:Preheat oven to 400 degrees with rack in top third. Melt butter in an 8- or 9-inch-square baking dish in oven. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, pecans, raisins, and cranberries in a bowl. Whisk together buttermilk and eggs in a large bowl. Gradually whisk melted butter (set aside baking dish) into buttermilk mixture.
  • Whisk cornmeal mixture into buttermilk mixture until just combined, then pour into buttered dish. Bake cornbread until golden and a toothpick inserted in center comes out clean, about 35 minutes. Let cool completely in pan on a wire rack, about 1 hour. Cornbread can be made 2 days ahead and stored at room temperature or frozen up to 1 month.
  • Dressing:Preheat oven to 350 degrees. Cut cornbread into roughly 1-inch pieces and place on a rimmed baking sheet, along with any crumbs. Toast until golden, about 30 minutes.
  • Increase oven temperature to 400 degrees. Butter a 9-by-13-inch baking dish. Whisk together milk, cream, eggs, scallions, salt, and pepper in a large bowl. Fold in toasted cornbread and transfer to baking dish. Bake until custard is set and top is browned, 35 to 40 minutes. Let cool 15 minutes before serving.

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From myrecipes.com


CRANBERRY CORNBREAD RECIPE - FOOD NEWS
1/2 cup of white sugar (for the cornbread mixture) 1 cup of white sugar (for the cranberry chutney) 1 cup of water. 12 oz. bag of cranberries (Only 3 oz. is needed for this recipe. Use the remaining cooked cranberries for cranberry chutney sauce. Yum!) 8 inch baking dish . You may also like this recipe: Directions. Preheat oven to 350 degrees
From foodnewsnews.com


CRANBERRY BREAD WITH DRIED CRANBERRIES
Add the dried cranberries after the batter has been completely mixed. Stir them into the batter with a wooden spoon. Make sure the cranberries are evenly spread throughout the batter. Pour finished batter into the bread pan. Smooth out the top of the batter within the …
From breaddad.com


CRANBERRY CORNBREAD RECIPE - PILLSBURY.COM
Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray. In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed. In small bowl, toss cranberries and 2 …
From pillsbury.com


13 BEST DRIED CRANBERRY RECIPES - DRIED FOODIE
2021-02-15 Can you substitute dried cranberries for fresh in recipes? Yes, dried fruit can almost always be substituted for the fresh fruit. Sweetened dried cranberries can be used in place of fresh ones although there is a 1/4 cup difference in measurement. If the recipe calls for a cup of fresh or frozen berries, substitute 3/4 of a cup of sweetened ...
From driedfoodie.com


BREAD RECIPES USING DRIED CRANBERRIES - THERESCIPES.INFO
Cranberry Orange Bread Recipe (Dried Cranberries) - Dinner, then Dessert hot dinnerthendessert.com. Soak the cranberries in the orange juice in a small bowl. Preheat the oven to 350 degrees and spray a 9x5 loaf pan with baking spray. Sift together flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together vegetable oil ...
From therecipes.info


JIFFY CORNBREAD WITH CRANBERRIES RECIPES | SPARKRECIPES
Dairy Free, Flavorful Corn Muffins. They are a nice sweet and tart indulgence at under 60 calories. Great for breakfast or as a snack. CALORIES: 58.7 | FAT: 7.4 g | PROTEIN: 1.4 g | CARBS: 9.9 g | FIBER: 0.2 g. Full ingredient & nutrition information of the Easy Orange Cranberry Corn Muffins Calories.
From recipes.sparkpeople.com


CORNBREAD WITH FENNEL SEED, CRANBERRIES & SULTANAS
2017-06-04 Preheat the oven to 190*C/375*F/ gas mark 5. Butter two 8 X 4 X 3 inch loaf tins (or 10 small loaf tins) well, and dust with flour, shaking out any excess. Set aside. Whisk together the flour, cornmeal, sugar, baking powder, soda, salt, sultanas, cranberries and …
From theenglishkitchen.co


MINI CORN LOAVES WITH CRANBERRIES AND PECANS - TASTY KITCHEN
2011-12-02 Combine corn meal, flour, salt, sugar, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried cranberries (you can use a little more or a little fewer if you’d like) and pecans.
From thepioneerwoman.com


RECIPES FOR CORNBREAD WITH DRIED CRANBERRIES
Recipes: cornbread stuffing with fresh and dried fruit, cornbread with fennel dried cranberries & golden raisins, cornbread and dried fruit dressing, cornbread with dried cranberries. resepi kek lemon moist | resepi salmon teriyaki | resepi kek lemon | kek brownies mudah | cara masak pork chop | resepi kek lemon lembut | resepi pumpkin cheesecake | resepi ikan salmon black pepper. Login. Login ...
From cooktime24.com


CORNBREAD WITH FENNEL, DRIED CRANBERRIES & GOLDEN RAISINS RECIPE
Directions: How to Make Cornbread With Fennel, Dried Cranberries & Golden Raisins. Preheat oven to 371°F. Butter 2 loaf pans and dust with flour, knocking off the excess.
From menuiva.com


WRAP OF THE DAY RECIPE CORNBREAD WITH DRIED CRANBERRIES
Wrap of the day recipe cornbread with dried cranberries is the best recipe for foodies. It will take approx 42 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make wrap of the day recipe cornbread with dried cranberries at your home.. Wrap of the day recipe cornbread with dried cranberries may come into the following tags or occasion in which you ...
From webetutorial.com


CORNBREAD STUFFING WITH CRANBERRIES AND PECANS - FEASTING AT HOME
2021-11-19 In a large bowl gently mix sautéed mixture together with cornbread, pecans, cranberries, parsley and 1 1/2 cups of the egg broth mixture. Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth mixture if needed to …
From feastingathome.com


CORNBREAD DRESSING WITH CRANBERRIES – PLANTPURE NATION
Place the toasted cornbread and sautéed vegetables into a large bowl along with salt and pepper and gently combine. Pour the vegetable broth, cashew cream, and flax meal over the cornbread mixture and toss gently. Spread the stuffing into the prepared baking dish, cover with aluminum foil, and bake at 375°F for 30 minutes.
From plantpurenation.com


BEST CORNBREAD DRESSING WITH DRIED FRUITS AND NUTS RECIPE
2020-11-04 Preheat the oven to 375 ̊. Cook the bacon in a large skillet over medium-high heat until it just begins to crisp, 5 to 7 minutes. Remove the bacon to a plate and pour off all but 2 tablespoons bacon fat. Reduce the heat to medium. Add the celery and onion to the skillet and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
From thepioneerwoman.com


CRANBERRY SAGE CORNBREAD STUFFING - JAMIE GELLER
2011-03-07 Preparation. 1. Cut corn bread into rough 1-inch cubes and place in a large mixing bowl. 2. Refresh dried cranberries using just enough boiled water to cover, approximately 20 minutes. 3. Sauté onions and celery in olive oil over medium heat until translucent but not brown. 4. Add sautéed onions and celery, refreshed dried cranberries ...
From jamiegeller.com


CORNBREAD WITH CRANBERRIES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a …
From therecipes.info


DRIED CORNBREAD RECIPES ALL YOU NEED IS FOOD
CORNBREAD: Preheat oven to 375 degrees (190 degree C). In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet. Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!)
From stevehacks.com


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