With Thanksgiving just a couple days away, I’m sure many of you already have your menus set, but you probably don’t have plans for your leftovers just yet. Luckily, I’ve got this recipe for cranberry skillet cornbread – perfect to unload your remaining cranberry sauce into!
* note* 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 at the end of this post in case you’re interested in that as well.
This is a pretty straightforward cornbread recipe consisting of cornmeal, flour, milk (I did also try it with soymilk, but it’s a little dryer so I’d recommend regular ole milk here), eggs, a touch of raw sugar and baking powder. The thing that sets this recipe apart from a lot of southern skillet cornbread recipes is the use of coconut oil instead of butter or lard. I think it works great. Didn’t miss it at all and felt better for it!
It’s fun to make because the process is a little different:
You’ll actually add the coconut oil to the pan first and place it into the oven at 375 decrees until it’s hot, hot, hot. Then, you add the cornbread mixture right into that hot pan, giving it a nice even spread across the top to evenly distribute the oil that collects around the rim of the mixture. This will toast the top of the cornbread and keep it from drying out as well.
Add in a few dollops of your cranberry sauce and return it to the oven for about 20 minutes. It’s really that easy to make so don’t let that cranberry sauce go to waste!
I also just want to quickly tell you how thankful I am for all of you who support this blog. Whether you simply page through and glance at the images occasionally or actively leave comments, ask questions, subscribe and even purchase Honest Fare aprons from the shop – it means a ton to me and I wouldn’t be doing this if it wasn’t for you! Have a beautiful Thanksgiving and keep warm out there. Now go have a warm piece of homemade cornbread with a little spread of butter on it!
RecipeIf 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.
- 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
- 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
- Preheat oven to 375°
- Put fat in 10 inch cast iron pan or 8 inch square baking pan. Place in oven.
- 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.
- 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.
- 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.
- 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.