Holiday Cranberry Cornbread Cobbler
A delightful blend of tart cranberries and sweet cornbread, perfect for holiday gatherings.
Servings: 8 servings
Calories: 200kcal
Ingredients
For the cranberry layer
- 4 cups fresh cranberries (900g)
- 10 to 20 pieces pitted Medjool dates (or 1/2 to 1 cup brown sugar)
- 2 tablespoons cornstarch (30g)
- 2 tablespoons orange juice (30ml)
- 1 teaspoon vanilla extract (5ml)
For the cornbread batter
- 1/2 cup cornmeal (75g)
- 1/2 cup flour (75g)
- 2 teaspoons baking powder (10g)
- 1/4 teaspoon salt (1.5g)
- 1/2 cup unsweetened almond milk (120ml)
- 1 teaspoon apple cider vinegar (5ml)
- 2 tablespoons applesauce (30g)
- 1 tablespoon maple syrup (15ml)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If you’re using dates, soak 10 Medjool dates in hot water for at least 1 hour.
- Remove the pits from the dates and blend them into a paste, adding up to ¼ cup of water for a smoother consistency.
- In a large bowl, combine cranberries, cornstarch, orange juice, vanilla extract, and the date paste (or brown sugar). Mix well.
- Transfer the cranberry mixture into an 8 x 8 baking pan, spreading it into an even layer.
Batter Preparation
- In the same bowl, mix together the cornmeal, flour, baking powder, and salt.
- In a small measuring cup, whisk together almond milk, apple cider vinegar, applesauce, and maple syrup.
- Pour the wet mixture into the bowl with the dry ingredients and stir until just combined.
- Spread the cornbread batter evenly over the cranberries in the baking pan.
Baking
- Bake in the preheated oven for 45 minutes, or until the top is golden brown.
- Allow to cool for a few minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Can be stored in an airtight container for up to 3 days.