I was sitting in the dentist office catching up on some past issues of Living and found this recipe I took to our neighborhood Christmas party. My four-year-old ate almost a whole loaf and even my hubby, who is not a fan of cornbread, really enjoyed it.
*2 sticks unsalted butter, softened
*1/2 c. plus 3 TBSP. sugar
*1 1/4 c. fresh cranberries
*1 c. all-purpose flour
*1/2 c. finely ground cornmeal
*1 tsp. baking powder
*1/2 tsp. baking soda
*1/2 tsp. salt
*2 large eggs
*1 TBSP. finely chopped candied ginger
Preheat oven to 350. Melt 4 TBSP. butter in a medium skillet over medium heat. Add 3 TBSP. sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5x9 inch loaf pan, distributing cranberries evenly to cover bottom. Let cool.
Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1 1/2 sticks butter and 1/2 c. sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula. (Make sure to press the batter down onto the cranberries so they will bond well).
Place pan on a rimmed baking sheet and bake until a tester inserted into center comes out clean, 30-35 minutes. (I pulled mine out at 31 minutes when tester came out clean, but a portion of the middle sank, so next time I'd leave it in a couple more minutes). Invert pan to remove bread.
Let cool completely on wire rack, cranberry side up. Bread can be stored, wrapped, at room temperature overnight or refrigerate up to five days.
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