CHEF JEFF — ONE BYTE AT A TIME: Cranberry Cornbread

Here’s a leftover recipe to tuck away for later use.

Cranberry Cornbread

1½ cups yellow cornmeal

½ cup flour

½ tablespoon baking powder

Pinch of salt

½ cup (1 stick) butter

¼ cup honey

¼ cup packed brown sugar

2 eggs

¾ cup whole milk

Nonstick spray or shortening

1½ cups whole-berry cranberry sauce or 1 12-ounce can

Preheat oven to 500 degrees. Place 10-inch cast-iron skillet inside. In bowl, combine cornmeal, flour, baking powder and salt. Mix well. Combine butter, honey and sugar in microwavable bowl. Heat until melted. Cool. Whisk eggs and milk. Add to honey-butter mixture. Whisk so eggs don’t curdle. Take skillet out of oven. Spray skillet. Pour wet ingredients into dry ones. Mix. Pour into hot pan. Pour cranberry sauce over batter. Swirl in with knife as if you’re making a marble cake. Place pan in oven. Reduce heat to 350 degrees. Bake until top is golden and cake tester comes out nearly dry.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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