Description
Move over cranberry sauce, there's a new side dish making an appearance on our holiday table this year, this cranberry cornbread cobbler.
Ingredients
Units
Scale
Cranberries
- 4 cups fresh cranberries
- 10-20 pitted Medjool dates (depending on how sweet you want your cobbler - or substitute with 1/2 to 1 cup brown sugar)
- 2 T. cornstarch
- 2 T. orange juice
- 1 tsp. vanilla extract
Cornbread
- 1/2 cup cornmeal
- 1/2 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsweetened almond milk
- 1 tsp. apple cider vinegar
- 2 T. applesauce
- 1 T. maple syrup
Instructions
- Preheat oven to 350° F.
- If making the date paste - soak 10 Medjool dates in hot water for at least 1 hour or until softened. Remove the pits and then using a blender or small food chopper, blend into a paste by adding up to 1/4 cup water.
- In a large bowl, combine all of the cranberry ingredients, including the date paste, and mix well.
- Transfer cranberries to a 8 x 8 baking pan
- Using the same bowl, add the dry cornbread ingredients and mix well.
- In a small measuring cup whisk all of the wet cornbread ingredients together then scrape into the bowl with the dry ingredients.
- Mix well and then spread the batter on top of the cranberries evenly.
- Bake for 45 minutes, then allow to cool
Keywords: cranberry cornbread cobbler