I love the taste of cranberries. Tangy and tart! Their flavor, like their color, is intense. Full of Vitamin C and antioxidants, they are perfect antidote to the blues of coming winter. This American fruit of holiday season does not cost that much, when purchased during the harvest time (Sep, Oct). A dollar or two for a bag of 12 ounces. A good thing for budget conscious people like me.
Today, I tried this recipe from W.H MD, changed it little bit to my taste and made an upside-down cranberry cornbread. The result was as the recipe says,- moist, tender cornbread with the sweet and tangy cranberry sauce on the top. Tasted really good!
Recipe:
Cranberry Topping
1 bag (12 ounces) fresh cranberries
1 glass of orange juice, freshly squeezed
Half cup of powdered jaggeryCornbread
1½ cup yellow cornmeal
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
3 tablespoons peanut oil
1 large egg
The sauce: In a saucepan, combine orange juice, jaggery and cranberries. Bring to a boil and let it simmer, stirring frequently for about 10 minutes or until berries have popped and sauce is thick.
The Cornbread: Preheat the oven to 400° F. Combine dry ingredients – cornmeal, whole-wheat flour, baking soda, baking powder and salt. In another vessel, beat the egg; combine with peanut oil and buttermilk. Add this to the flour mix and mix them thoroughly. I also added some cut cranberries to this mix. If you want, you can also add some sugar to this mix.
Grease a baking dish or bread pan with peanut oil. Pour the cranberry sauce first, then the flour mixture on top of it. Bake it at 400°F for about 30 minutes or until knife inserted in center comes out clean. Let it cool in the pan, then invert onto a plate, carefully. Serve warm or at room temperature.
Last Slice of Cranberry Cornbread – Just for you Shammy:)
Hi Indira. i tried out the khoya peda and it came out very very well. it took me a lot longer time – 4 hours – since i was not standing there constantly and had kept the flame on ‘low’. but the taste was really good.
thanks 🙂
Comment by Parna — November 8, 2005 @ 10:03 pm
Indira, is that a mini cornbread loaf? It doesnt look like a slice! 🙂
Comment by shammi — November 9, 2005 @ 3:48 am
Now we’re talking Indira! I love, love, love cranberries! If you’d like I can send you many cranberry recipes – I think I’m almost obsessed with them.
Comment by Christy — November 9, 2005 @ 9:51 am
Indira, I am dumbstruck again! The way you write recipes makes the dish seem very simple to prepare! Somehow I find yours and Shammi’s (srefoodblog) receipes very simple (simple in style – even complex procedures are made to appear simpler) and the narration flow makes it an interesting read and is easy to follow (they stand apart from the normal recipe-writing conventions). Thanks once again for your nice gesture of sharing recipes along with the wonderful pictures (the photos definitely make a big difference!!) and the timely tips.
Comment by Ravi — November 9, 2005 @ 10:06 am
Hello Parna..Thanks for the feedback, glad it turned out great.
Shammi.. yep, you guessed it right. I baked two mini cornbread loaves.
I just posted a picture of cranberry cornbread slice – just for you 🙂
Christy..Please do. Send me your favorite(no1, in your list) recipe, I will definitely try it and post it here.
Ravi.. thanks for your kind words.
I am still learning how to write properly. Lot of mistakes on the way.:)
Comment by Indira — November 9, 2005 @ 11:42 am
Thanks, Indira 😀 What a lovely slice it looks, too!
Ravi – thank you very much for your kind words about me too!
Comment by shammi — November 9, 2005 @ 1:40 pm
Mahanandi with Cranberry Upside-Down Cornbread. Even if you d […]
Pingback by DesiPundit » Cranberry Upside-Down Now! — November 9, 2005 @ 2:36 pm
i would love to try this out but cranberries cost a bomb here.
Comment by rokh — November 9, 2005 @ 2:56 pm
Your cornbread is beautiful and seems low fat too. I would like to try it but one problem- I don’t like cranberries(-. Any suggestions for using another topping?
Comment by mika — November 9, 2005 @ 6:57 pm
Rokh, really?
They are avialble at affordable price only during this holiday season(happens to be their harvest time here). After this season we have to pay a bundle for them.:)
Mika..
Try that sauce with orange juice, jaggery and cranberries. I think you are going to like it. Really, it is sweet and tangy like orange marmalade(only a little bit extra tart).
I am really lost here, Mika. I am not sure what other than cranberry sauce would taste good with cornbread.
Suggestions from anyone?
Comment by Indira — November 9, 2005 @ 8:00 pm
u can use blueberries instead of cranberries in the same way indira has mentioned or beat eggs till frothy, then beat in cheese, sugar and vanilla. Spread this mixture evenly over the blueberries and this can be a topping to the cornbread ..
Comment by priya,AR — November 9, 2005 @ 9:00 pm
Blackberries or blueberries instead of cranberries would definately work.
Indira–I think that I might have to make this for the Thanksgiving feast….it looks and sounds too lovely. I also adore cranberries–and cornbread–well, cornbread and I are friends from way back. I grew up on cornbread and biscuits, so anything with cornbread is soul food to me.
Comment by Barbara — November 9, 2005 @ 11:25 pm
Priya, Barbara.. thanks for the suggestions. I leave judging of them to Mika.:)
Barbara..thanks!
I’ve never made cornbread before. I just bought a packet of stoneground corn meal from local Lanterman’s Mills. I was searching for recipes that combine cornbread and cranberries, among all, I liked this one and tried. Next time, I am thinking of making a savory cornbread with jalapenos etc., Do you have a recipe for it, Barbara?
BYW, Barbara,How did the weekend dinner go? Did you guys (make)like the bittergourd curry?
Comment by Indira — November 10, 2005 @ 10:34 am
Yes, we made the bitter gourd curry–I added fresh pomegranate seeds to it at the end–they looked like garnets among peridot. I liked the curry, and Morganna is pretty sure she liked it, but we all decided that we should have to try it again to be sure. Zak still likes his Cantonese bitter melon with fermented black beans and chicken, and I don’t think he will ever waver from that dish.
I’ll make it again in the late fall next year and this time get pictures. Our camera’s batteries gave out and had to be recharged about halfway through the cooking, so no pictures, which is why it didn’t make it to the blog.
Yes, I have a recipe for a savory cornbread with jalapeno chiles, though I use chipotle chile instead–they are smoked ripe jalapenos. But you can use either. I also add cinnamon and cardamom to the batter–I think you will like the result.
Let me see if I have that recipe recorded in my computer files, or if it is instead lurking on a sheet of paper waiting to be typed it, so I can give it to you.
Stoneground, very fresh local cornmeal is the best, btw. I have some here in my fridge. Maybe I will make cornsticks for supper tomorrow.
Comment by Barbara — November 10, 2005 @ 12:36 pm
Barbara.. that curry really is an acquired taste. You are a brave soul to try it. I am glad bittergourd curry turned out ok and you liked it. Addition of fresh pomegranite seeds sounds wonderful. But I am not sure how good they taste with rice.:)
Just last week I bought 5 pounds of stoneground, very fresh corn meal(unbolted) from the local mill. When I asked them about it’s storage and usage, they told me to store in the refrigerator and use it within two months. So, going to try lot of cornbread recipes these two months.
I will definitely going to try your recipe, Barbara, please send me the recipe. Thanks!
I was looking for cornstick mold(cast iron) at local fleamarket, this summer. No luck. I love those beauties.
Comment by Indira — November 10, 2005 @ 2:23 pm
Indira, we have a special WCB for Clare and Kiri this weekend. Do join us – details are on Farmgirl’s post and my site:
http://foodiefarmgirl.blogspot.com/2005/11/hearts-cats-for-clare-kiri.html
Indira says
Boo.. Thanks for letting me know. Kittaya will be there to support Clare and Kiri. Thanks again!
Comment by boo_licious — November 10, 2005 @ 3:34 pm
Indira–I posted a version of my cornbread back in July. This particular version doesn’t have cardamom in it–just add a pinch or so of ground cardamom seeds to the dry ingredients. You can leave out the corn kernels if you want the first time you try it.
Here is the link: http://www.amazon.com/gp/product/B0007E14HW/103-3658222-3048647?v=glance&n=283155&s=books&v=glance
Comment by Barbara — November 10, 2005 @ 10:27 pm
Barbara, I got the recipe. Thanks for info.
Because I don’t have any cornstick molds right now, I am thinking of making them as muffins. I think that would be great.
Thanks again!
Comment by Indira — November 10, 2005 @ 11:26 pm
Try looking on ebay for cornstick pans, Indira.
Corn muffins are fine, too–you can also bake it in a cast iron skillet, too. Just heat up the skillet like I direct in the cornstick recipe, and bake it longer–about 20-25 minutes. Heating up the cast iron pan before putting in the batter gives it a crispy crust.
Indira says
Barbara.. I want them for less than 5 dollars :), and ebay turned into a very costly place nowadays.
Cast Iron skillet sounds good than muffin pan. Very authentic way making the cornbread too. Thanks for the tip, Barbara. I am going to try, post your recipe next week.
Comment by Barbara — November 11, 2005 @ 12:14 am
Indira, can you (or anyone who knows) please give me tips on baking cakes using a microwave? My mom is great in making cakes but is failing miserably when trying them thru’ a microwave. Maybe its the timing – she keeps it as long as she would in an electrical oven, so the cake turns out crispy. Thanks in advance!
Comment by Ravi — November 11, 2005 @ 4:05 am
I am at a loss here, Ravi. I am sorry to say that, I don’t know anything about making cakes in microwave oven.
Suggestions from anyone?
Comment by Indira — November 11, 2005 @ 9:48 am
No clue about the microwave cakes thing–except that I know they shouldn’t be in there that long.
Yeah, Indira–ebay can be very expensive, especially on old cast iron–folks collect that stuff like mad these days.
Comment by Barbara — November 11, 2005 @ 8:15 pm
indira, i dont have peanut oil, can i use olive oil instead?
Indira says
You sure can, Priya. Olive oil or any other type of cooking oil also work.
Comment by priya,ar — November 12, 2005 @ 5:58 pm
Indira, You can get cast iron stuff off Amazon. Keep looking for a good deal. During the deal season, I got lucky and got a whole bunch of stuff (unseasoned cast iron griddle, seasoned 3 quart chicken fryer with lid, an unseasoned 10″ skillet, a seasoned 6 & 1/2″ skillet) all together for a whopping $36.36 and free shipping! Keep looking! You never know what you can get.
Comment by Kay — November 15, 2005 @ 5:37 pm
Oh yeah, I forgot to mention I roasted stuff for the Idli podi on one of these skillets. The podi turned out great.
Comment by Kay — November 15, 2005 @ 5:39 pm
i made this today and it was YUMMY!!!i really liked the tangy taste of the cranberries and orange sauce. And i found this recipe from martha stewarts website http://www.marthastewart.com/page.jhtml?type=content&id=recipe4054&layout=edf&edfParentCat=cat17930&subStyleType=inseason&site=
i thought you might be interested.
Indira says…
Don’t you love cranberry-orange sauce. I love how it tastes, all tangy and sweet. Glad it turned out good.
Martha’s recipe looks interesting. I will definitely gonna try it. Thanks for the link, Priya.
Comment by priya,ar — November 29, 2005 @ 6:52 pm
I am from india. can you tell me the name of the cranberries in telugu or tamil?
Indira says…
I don’t know what they are called in Telugu, Kavitha. I ‘ve never seen cranberries in Andhra before. I don’t think we have these in our area.
Comment by kavitha — December 15, 2005 @ 2:58 am
Thank you not just for cooking inspiration, but I bought my first digital camera after viewing your beautiful blog.Make Blueberry Cornbread
Comment by whaleshaman — May 11, 2006 @ 11:03 am
Hi, I like this site so much, when I saw this recipe with cranberrie, I thought I can share a recipe I know with cranberries, It is a chutney, you have to fry the cranberries in little oil first until it looks shiny, in popu you have fry Dry red chillies, methi seed(lot), mustard seeds and hing , make powder of the popu and add the fried cranberries add salt. this is very tasty recipe. Hope you will try.
-Raji
Comment by Raji — December 8, 2006 @ 5:35 am
[…] Cranberry Upside Down Cornbread from Mahanandi […]
Pingback by What Do You Eat With Cornbread? — Pinch My Salt — November 18, 2007 @ 4:15 pm
Hi, I’m just learning to cook n am slowly loving it. I simply love u’r site n infact u’r pics are a sort of inspiration for me. I love trying new recipes. I tried u’r banana walnut cake n got all the praise (gonnu try again tomorrow). I tried u’r aloo gobi, kasoori methi n again got all the credits. I’ve some questions about u’r cranberry upside down corn bread.
1. Is there a way of avoiding egg in it or to reduce its smell?
2. My cranberry jam ended up being a little bitter. Is it because of the choice i made (got it from the frozen section of the super market) or do all the cranberries have a little bitterness to it?
Comment by Radha — January 21, 2008 @ 9:45 pm
whats cranberry called in telugu? are these available in india in fresh form oronly canned fruit?
Comment by nageshwari — January 25, 2008 @ 11:33 pm
hi can you tell me please cranberry what’s the name called in tamil
Comment by selvan — May 6, 2008 @ 6:06 am