RED DIAMOND SWEET TEA RECIPE RECIPES

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HOMEMADE FOOD GIFTS FOR DIY CHRISTMAS GIFTS - OLIVEMAGAZINE



Homemade Food Gifts For DIY Christmas Gifts - olivemagazine image

From jars of hot pepper jelly to moreish miso caramels, these are the best edible gifts to pop in a stocking this Christmas

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

CRANBERRY CORNBREAD RECIPE - NYT COOKING



Cranberry Cornbread Recipe - NYT Cooking image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Total Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving 
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour 
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder 
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda 
3 large eggs 
1 cup/240 milliliters buttermilk 
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top. 
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

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