Best 15 Cranberry Upside Down Cornbread Recipes

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
• Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
• For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
• Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
• Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
• In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
• Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
• Store loosely covered in refrigerator.

CRANBERRY CORNBREAD

Steps:

• 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 tablespoons sugar until coated. Fold into batter. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

ALICE WATERS'S CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. To prepare topping: Put butter and brown sugar in a 9-inch round cake pan, and put it in the oven. As the sugar dissolves, stir to distribute the mixture evenly over the pan. When the sugar starts to caramelize, remove pan from the oven and allow to cool.
• In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.
• To prepare batter: In a large mixing bowl, sift together flour, baking powder and salt. Set aside.
• Using an electric mixer, cream butter with sugar until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.
• Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Let cake cool for 15 minutes before turning onto cake plate. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.

FRESH CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
• Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
• Mix flour, baking powder, and salt together in a bowl.
• Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
• Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
• Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
• Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
• Cut the cooled cake into wedges and top with whipped cream.

CRANBERRY CORNBREAD

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.

CRANBERRY CORN BREAD

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.

CRANBERRY CORNBREAD CASSEROLE

Steps:

• Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., In a small bowl, combine the muffin mix, onion powder and sage. In another bowl, whisk the egg, corn and butter; stir into dry ingredients just until moistened. Fold in the pecans, orange zest and cranberries., Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set. Freeze option: Cool baked cornbread in pan; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat cornbread 10-12 minutes or until heated through.

CRANBERRY UPSIDE-DOWN CORNBREAD

Steps:

• Preheat oven to 375°F.
• 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.
• 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.
• 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.

CRANBERRY CORNBREAD

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.

UPSIDE-DOWN CORNBREAD CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
• In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
• To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

CRANBERRY CORNMEAL CAKE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

UPSIDE-DOWN CHEESY ONION CORNBREAD

Steps:

• Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
• In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
• In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
• Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
• Run knife around edge of cornbread. Let cornbread cool 10 minutes.
• Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.

CRANBERRY-CORNMEAL QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Melt 4 tablespoons (1/2 stick) butter in a medium skillet over medium heat. Add 3 tablespoons sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5-by-9-inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.
• Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.
• Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
• With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
• Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.