Wednesday, November 28, 2012

Cranberry Cornbread Cake

A yummy and not too sweet addition to your Holiday meal!

For the filling:
2 1/2 cups fresh cranberries
1/2 cup + 1 TBSP grade A maple syrup
1/4 cup water

For the topping:
2/3 cup all purpose flour
1/3 cup cornmeal
1 1/2 tsp baking powder
1 large egg
1/2 cup milk
1/2 cup unsalted butter - melted and warm
1 tsp vanilla
1/2 tsp salt

Preheat oven to 400. Butter a 10 inch casserole or ceramic pie plate.

Over medium heat combine cranberries, 1/2 cup maple syrup and water in a medium saucepan. Bring to a simmer and cook about 3 minutes; just until they start to pop. Set aside 1/2 cup of the berries and sauce and pour the rest into your greased casserole dish; heat in oven for 5 minutes.

For the topping: Whisk together flour, cornmeal, baking powder and salt. In a separate bowl combine egg, milk, vanilla and butter; add flour mixture and whisk together. Remove baking dish from oven and spoon batter over berries - it's ok if they aren't covered completely. Spoon reserved berries and juice randomly over the batter.

Bake 15-20 minutes until topping is golden brown. Remove from oven and sprinkle with remaining 1 TBSP syrup. Cool 5 minutes before serving and top with whipped cream!

**Allergy-free substitutions:
Flour - gluten free all purpose flour
Butter - coconut oil
Egg - EnerG egg replacer or 1 TBSP ground chia seed mixed with 3 TBSP water
Milk - So Delicious Unsweetened coconut milk or for a bit more sweetness Almond Breeze Vanilla             Almond milk

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