Sauteed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack.
Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.
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I love this recipe, it's so simple and looks impressive. And gotta love all that buttah! This is my go to for holiday gifts to teachers and friends.
I don't think I've ever had a recipe turn out worse than this one. Every Xmas I make a cranberry nut bread & this year I thought I'd try this one. It was Martha Stewart - what could go wrong. Everything! The cranberries sauteed up okay but *just* covered the bottom of the pan. The batter was more like cookie dough than a batter that could be poured & when it started to get hot in the oven, turned to liquid & boiled over into the rimmed sheet underneath!
I made this last year for Thanksgiving and it turned out delicious! I have old ceramic corningware bread pans, which I think helped in terms of having the cranberries NOT stick to the bottom of the pan. However I made mine without ginger. Looking forward to making it again this year!
First recipe that was not successful; cranberries stuck in pan and did not cling to bread. Also dough was very thick and sticky recipe stated to "pour mixture" but dough could not be poured; felt like dough missing milk or other liquid?! Will serve w/ extra heated cranberry orange sauce I created for the side....first not great recipe I ever used. Flavor good despite lack of berries.