Cranberry Cornbread Skillet CakeDownload
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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
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
- 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.
- 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.
- 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.
- 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.