Cranberry Upside-down Cornbread

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces fresh cranberries (no need to thaw) or 12 ounces frozen cranberries (no need to thaw)
• 1/2 cup raspberry preserves
• 4 tablespoons firmly packed light brown sugar
• 1/2 teaspoon grated orange zest
• 1/4 cup orange juice
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3 tablespoons extra- light olive oil
• 1 large egg

Recipe

• 1 preheat oven to 375°f.
• 2 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.
• 3 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.
• 4 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.