- 4 Tbsp unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 Tbsp brandy, (optional)
- 2 cups fresh cranberries
- 1 box Hodgson MIll Gluten Free Sweet Yellow Cornbread Mix
- 1 cup buttermilk
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tsp orange zest, freshly grated
Preheat oven to 350ºF. Melt butter in a 10-inch ovenproof skillet and mix in brown sugar, maple syrup, and brandy. Spread cranberries evenly into sugar mixture and set aside.
In a large bowl, whisk together cornbread mix, buttermilk, eggs, vegetable oil and orange zest until thoroughly combined. Pour batter into skillet and smooth evenly into pan over cranberries. Bake in a 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for five minutes and then carefully invert the cake onto a platter. Transfer any remaining topping onto the cake. Cool for an additional 15 minutes and then serve with sweetened whipped cream or vanilla ice cream. The cooled cake can be covered and kept at room temperature for up to three days. Best served the day it’s made.
1 cup heavy whipping cream
1 Tbsp brown sugar
½ tsp vanilla extract
In a large bowl, mix cream, brown sugar, and vanilla extract on high speed with an electric mixer until soft peaks have been achieved. Leftover whipped cream can be stored in the refrigerator in an airtight container for up to two days.
Notes: Can also bake in 9-inch square or round pan. Just use saucepan to make butter-sugar mixture, transfer to baking pan, then follow directions above to add cranberries and batter. This may be slightly thicker and take an additional 5-10 minutes to bake, so check often.
Makes 1 10-inch skilet, about 8 servings
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