I was looking to create a recipe that was hearty, seasonal, and would fill up my oversized 15cup bundt pan. This Cranberry Cornbread recipe checks everything off the list. By being a unique cake, that will impress your friends by taking advantage of seasonal flavors.
2 cups (11oz) cornmeal
3 cups (15oz) all-purpose flour
1 TBS baking powder
1 tsp soda
2 tsp salt
1 3/4 cup buttermilk
1 15oz can of corn (drained)
5 eggs plus one yolk
18 tbs (2 1/4 sticks) butter
2 1/2 cups sugar
3/4 cup water
1 cup sugar
1/2 cup craisins (optional)
3 tbs low sugar pectin
• preheat oven to 325° then prepare a 15 cup bundt pan with nonstick baking spray that contains flour
1. (filling/optional) bring water, sugar and salt to boil. Add cranberries then let simmer till they begin to crack open to form sauce. Transfer to blender with craisins and pectin, blend till smooth. Place in fridge to set up. (clean blender it will be used again)
2. Whisk flour, cornmeal, baking soda, baking powder, and salt together in large bowl. In blender blend drained corn and buttermilk till smooth.
3. Using stand mixer cream butter into sugar until pale and fluffy. Scrape bowl with spatula, and incrementally add eggs to mixture until thoroughly combined. Then slowly add 1/3 of flour mixture followed by 1/2 of the buttermilk mixture repeat until all ingredients are incorporated.
4. Place on third of batter into prepared pan, create a moat with a dinner spoon around the cake to contain 1/3 of the cranberry filling. After the filling has been deposited, gently but thoroughly swirl it into batter. Create a second layer the same way. Top the second layer with remaining batter, saving excess sauce to top the individual slices.
5. Bake 60-70 minutes until skewer inserted comes out clean or internal thermometer reaches 205°. Let cool 15 minutes in pan then invert onto wire rack. Then glaze with a thin coating of honey.