A pretty addition to your holiday brunch -- or a healthier option to dessert!
Course:
bread, Breakfast, Dessert
Cuisine:
American
Servings: 8servings
Ingredients
3/4cupcoconut sugar
2tablespoonsbutter
2tablespoons grated fresh ginger
2tablespoonsgrated lemon zest
12ouncesfresh cranberries
3/4cup cornmeal
3/4cup gluten-free baking blend
2teaspoonsbaking powder
1/2teaspoonsalt
1cupstevia baking blendcup for cup equivalent for sugar
1/4cupmelted butter
2/3cupmilk of choice
2largeeggs
Instructions
Preheat oven to 350F
In small saucepan, melt butter and whisk in coconut sugar. Stir in ginger and lemon zest and continue to cook for 2 minutes until combined and beginning to bubble.
Spray pan with cooking spray and pour brown sugar mixture into bottom of pan. Add cranberries to top of brown sugar mixture; set aside.
In medium mixing bowl, stir together corn meal, gluten-free flour blend, baking powder, salt and sugar.
In another bowl, whisk together oil, milk of choice, eggs and vanilla. Pour wet contents into bowl of dry contests and beat for 2 minutes with mixer or by hand, until well combined but not over mixed.
Pour batter over cranberries.
Bake for approximately 45 minutes in center rack of oven or until toothpick pulls clean.