Cranberry Upside Down Cornbread
Sweet, tangy, and irresistibly moist, this Cranberry Upside Down Cornbread combines the hearty comfort of classic cornbread with a festive twist. A glossy layer of caramelized cranberries, made with brown sugar and butter, crowns this golden treat, while the tender cornbread beneath offers a perfect balance of sweetness and texture thanks to buttermilk and cornmeal. With just 15 minutes of prep time, this show-stopping dessert—or side dish—comes together effortlessly and bakes to perfection in under 40 minutes. Ideal for holiday gatherings or cozy fall dinners, serve it warm or at room temperature, paired with whipped cream or a drizzle of honey, for a truly crowd-pleasing showcase of seasonal flavors. Keywords: cranberry upside down cornbread, easy holiday dessert, festive cornbread recipe, caramelized cranberries, Thanksgiving side dish.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 1.5 cups Fresh cranberries
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 0.33 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 1 Egg
- 2 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 4 tablespoons of the butter over medium heat. Once melted, add the brown sugar and cook, stirring frequently, until the sugar is dissolved and the mixture is smooth (about 2 minutes).
Pour the butter-sugar mixture into the prepared cake pan, spreading it evenly. Scatter the cranberries evenly over the top. Set aside.
In a medium bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and salt.
In a separate large bowl, combine the buttermilk, egg, vegetable oil, the remaining 2 tablespoons of butter (melted and cooled), and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Carefully pour the batter over the cranberries in the cake pan, spreading it out evenly.
Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let it cool for about 10 minutes on a wire rack. Run a knife around the edges to loosen the cornbread from the pan.
Place a serving plate upside down over the pan, and carefully invert the cornbread onto the plate. Remove the pan and peel off the parchment paper.
Let the Cranberry Upside Down Cornbread cool slightly before serving. It can be enjoyed warm or at room temperature, and it pairs wonderfully with whipped cream or a drizzle of honey.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 441.2 g | 160% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 163.2 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 427 mg | 33% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
