Best 13 Cornbread Ring With Cranberries Recipes

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 BITES

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 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.)

CORNBREAD RING WITH 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.

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 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.

CORNBREAD WITH DRIED CRANBERRIES

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.

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 CORN BREAD

Steps:

• Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
• Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
• Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
• Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
• Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.

CRANBERRY CAKE RING

Steps:

• In a large bowl, beat the cake mix, milk and cream cheese for 2 minutes. Add eggs; beat 2 minutes longer. Combine the remaining ingredients; fold into batter. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 1 hour or until a toothpick comes out clean. Cool for 10-15 minutes before removing from pan to a wire rack to cool completely.

CRANBERRY-ORANGE TEA RING

Steps:

• Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
• Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
• Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
• Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
• Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
• Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
• Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.

CORNBREAD WITH FENNEL, DRIED CRANBERRIES & GOLDEN RAISINS

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.

CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
• Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
• Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
• Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
• Enjoy!