Cranberry Cornbread Skillet Cake


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 8


For Skillet Cake:

1 large egg

3/4 cup Food Club Whole Milk

2 tablespoons vegetable oil

1 (6-ounce) package Food Club Yellow Cornbread Mix

1/2 cup Food Club All-Purpose Flour

1/4 cup Food Club Granulated Sugar

2 tablespoons Food Club Sweet Cream Butter, Unsalted

1/2 cup Food Club Whole Berry Cranberry Sauce


For Topping:

1 cup Food Club Heavy Whipping Cream, chilled

1 tablespoon granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/3 cup Food Club Whole Berry Cranberry Sauce


  1. Place a 10” oven-proof skillet in the oven and preheat to 400°F. In a large bowl, whisk together egg, milk, and oil. Add cornbread mix, flour, and sugar and stir until just combined.
  2. Remove skillet from oven and add butter. When completely melted pour in cornbread mixture and smooth into an even layer. Top with spoonfuls cranberry sauce and use a butter knife to swirl into batter.
  3. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing and serving with cinnamon whipped cream and cranberry drizzle.
  4. Make cinnamon whipped cream by using a hand mixer to beat together heavy cream, sugar, vanilla, and cinnamon until soft peaks form. Make cranberry drizzle by heating cranberry sauce in a small saucepan along with 1 to 2 tablespoons of water.