Cranberry Cornbread Skillet Cake

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 8

INGREDIENTS:

For cranberry skillet cake:

• 1 large Fresh Harvest Egg
• 3/4 cup Fresh Harvest Whole Milk
• 2 tablespoons Food Club 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

For topping:

• 1 cup Food Club Heavy Whipping Cream, chilled
• 1 tablespoon Food Club Granulated Sugar
• 1 teaspoon Food Club Vanilla Extract
• 1/2 teaspoon Food Club Ground Cinnamon
• 1/3 cup Food Club Whole Berry Cranberry Sauce

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. 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.

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