Cranberry Cornbread

Around this time of year, many people dust off the old family recipe book, browse through the familiar favorites, and scrutinize (somewhat hesitantly) which new thing to try. If that sounds like the routine, then let me offer up a Cranberry Cornbread recipe that will satisfy as a ‘new’ addition to the collection. This year, I wanted to create something that combined sweet and savory with a smidgen of spice. The delightful result was a subtly sweetened cornbread with roasted corn and chilies, topped with a dollop of freshly made cranberry sauce. One of my late favorite sides, offering a delicious arrangement of flavor and color that you’ll just have to make to appreciate. Enjoy!!

Ingredients

Servings: 12 Large Muffins

Prep Time: ~35 minutes

Cornbread
1 15oz Can Whole Kernel Corn, drained
4 Serrano Chilis, diced
1 Tbsp Butter
1 1/2 Cups All Purpose Flour
1 1/2 Cups Corn Meal
4 Tsp Baking Powder
1 Tsp Baking Soda
3/4 Tsp Salt
1/2 Cup Sugar, granulated
2 Eggs, large
2/3 Cup Butter, unsalted, melted
1 1/2 Cup Milk

Cranberry Sauce
1/3 Cup Water
1/3 to 1/2 Cup Sugar, granulated
Juice of 1/2 Lemon
15oz Cranberries, fresh

Preheat oven to 400 degrees.

Cornbread Muffins -

1. Roast the corn on a greased cookie sheet at 400 degrees for 30 minutes. Set aside to cool. Reduce oven to 350 degrees. 
2. Sauté the chilis in 1 Tbsp butter until softened and lightly browned. Set aside to cool. 
3. In a large mixing bowl, combine the remaining ingredients. Fold in the roasted corn and peppers. Pour the batter in a large muffin tin to just over halfway. Bake at 350 degrees for 18-20 minutes, or until inserted knife comes out clean. Set aside to cool before removing from the tin.

Cranberry Sauce - Heat the water, sugar, and lemon juice on medium high with the cranberries. Cranberries will burst as they are heated. Stir until thickened (~20 minutes), scraping the sides toward the middle (See also Raspberry-Apple-Cranberry Sauce). Spoon 1 1/2 teaspoons of the cranberry sauce into the center of each muffin and swirl with a flat edge before baking. When the cornbread has cooled, spoon a heaping tablespoon of cranberry sauce onto the top of each cornbread.