Cranberry Skillet Cornbread.

Cranberry Skillet Cornbread. | Honest Fare:
CRANBERRY SKILLET CORNBREAD.
For the Thanksgiving table or a perfect use for all that leftover cranberry sauce!
If you don’t have cranberry sauce on hand, you can quickly boil some cranberries in sugar water with a couple
cinnamon sticks until they become tender and a few burst. Just be sure to drain the liquid before adding the cranberries
to the cornbread mixture. I’m also including the recipe for my cranberry sauce here in case you’re interested in that as
well. Also, feel free to use butter, coconut oil, lard or olive oil in this recipe depending on your preference.
YOU NEED:
Skillet Cornbread:
1 cup cranberry sauce, or as much as you have/like
4 Tbs butter, olive oil, lard or coconut oil.
1 1/4 cup medium grind cornmeal
1/2 all-purpose flour
1 1/2 tsp baking powder
1 tap salt
1/4 cup sugar or preferred sweetener (agave, brown sugar, etc)
2 eggs
1 1/4 cup milk, plus more if needed
Cranberry Sauce:
one 12 oz bag cranberries
3/4 cup water
juice from 2 oranges
large piece of orange zest about 2″ long by 1/2″ wide
3/4 – 1 cup sugar
1 cinnamon stick
dash of brandy or rum

DIRECTIONS
Skillet Cornbread:
1. Preheat oven to 375°
2. Put fat in 10 inch cast iron pan or 8 inch square baking pan. Place in oven.
3. Combine dry ingredients in a bowl. Mix eggs into milk and stir into dry ingredients. Add a little
more milk if the mixture seems dry.
4. Carefully remove hot skillet with oil in it from the oven. Pour in the cornbread mixture and spread
oil that rises to the surface evenly across the top of the batter. Add dollops of cranberry sauce to
the top of mixture. Return to oven to bake for about 25 minutes, or until toothpick comes out
clean.
Cranberry Sauce:
1. Bring water and orange juice to a boil. Add sugar, cranberries, cinnamon stick, orange zest and
liquor. Reduce heat to a simmer and cook until about half the cranberries burst (about 15 minutes).
Stir every couple minutes. Turn off heat and allow to reach room temperature, stirring every few
minutes to release steam/extra moisture.
2. If you like a thick and jam-like sauce, put a couple spoonfuls of the liquid from the hot cranberry
sauce into a separate bowl and dissolve a couple teaspoons of cornstarch in it. Return to pot of
cranberry sauce and stir in. It will continue to thicken as it cools.
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