Great for dessert or breakfast.
Ingredients
Makes 6 to 8 servings
Step 1
Position rack in center of oven and preheat to 400°F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
Step 2
Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over.
Step 3
Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.
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Reviews (42)
Back to TopI just dumped in my leftover cranberries and realized afterwards it was a LOT more than two cups. It came out very tart, but delicious, especially with some custard sauce poured over it.
nerabene
12/4/2020
Sorry to be that person...used mix of brown sugar and honey, subbed in oat milk and olive oil and this came out beautifully. More corn cake than pudding but deliciously tart.
Anonymous
Santa Barbara, CA
11/25/2020
I printed out this recipe a couple of years ago and have made it several times since then. It's easy to make, low on refined sugar, and tastes great.
aikigypsy
12/8/2019
Really interesting flavors. We liked the texture of the corn pudding--it calls attention to itself without detracting from the fruit. Dairy of some sort--whipped cream or ice cream--is vital. Fun to make it with frozen berries in Feb., when cranberries seem to be forgotten.
vbegley
DC
2/3/2016
Outstanding! I'm from Massachusetts and this is a perfect combination of distinctly New England ingredients. I've made it exactly as directed many times and it's simply delicious served with freshly-whipped cream, creme fraiche or vanilla ice cream. A keeper!
PinkTulip
northern NJ
7/20/2014
Spectacular! So easy, it was the perfect dessert after a more complicated dinner meal. I made it earlier in the day, used whole wheat flour instead of white flour (which was perfect) and otherwise followed the recipe to the letter. Served with creme fraiche or vanilla ice cream (I gave guests the choice. The next night we heated the little that was left over and it was almost better than the first night!
RQP
Leverett, MA
3/17/2014
easy and delicious. I made as directed and had good results. I expected it to be a little gooey-er on the bottom, but nonetheless, love the tang of the cranberries with the cakey top. Yum.
amandacmala
Petrolia, CA
12/27/2011
I was pleasantly surprised with the cranberry and maple combination. Made a half receipe which worked fine, although my pan was perhaps too big as I did not get a very pudding-y effect. I like cornmeal, but found it a bit too granual. Nice for a change, but probably wouldn't try again.
nortonsp
Paris
12/18/2011
What a disappointment, and a heinous waste of maple syrup. Followed the recipe although used more cranberries as rec'd here, and it is just a disgusting blob of cornbread over a pile of cranberries. Don't bother with this one, there are so many actual delicious desserts out there!
Anonymous
Snowy Southwest
12/5/2011
Basically made the recipe as directed except, based on other reviews here, I increased the cranberries to 3 cups and increased the orange zest to 1 1/4 teaspoons. Oh, and because I had a little extra zest left that I didn't want to waste, I put about a 1/2 teaspoon into the batter. Result was very good and tasted even better the next day after the flavors married. Will make again.
PinkTulip
Northern NJ
11/29/2011
一旦没有任何更改配方with more cranberries. The cake bakes beautifully even though the batter may not have been poured evenly over the berries. When serving, I tried to turn the spoonful of cake and topping so as to have the cranberries on top. Sauce forms only about 1/8 of the dessert so I would in future, double up on but this can be costly with 2 c. maple syrup. Whipping cream was preferred to creme fraiche.
esther159
Vancouver, B.C.
12/30/2010
Made it exactly as directed except I doubled the recipe and baked it in a big, ceramic lasagna pan. It came out perfectly. It's not a beautiful show-stopper dessert. But it's perfect for a cozy Christmas Eve with family.
Anonymous
St Paul, MN
12/24/2010
fantastic. incredibly easy and delicious. eat it warm! ill throw it in the microwave for breakfast, which makes my whole day better
stageoholic
harrisonburg, va
11/11/2009
这个甜点非常好吃。不太甜,地图le syrup adds a beautiful undertone flavour. The cornbread topping is quite light. I preceded it with a tenderloin roast of beef, fiddleheads and stuffed portobellos. I would prefer more cranberries so the next time I will add at least an extra cup. This dessert was very easy to make, and would be great when having having your afternoon pick-me-up cup of tea. It is on the "Keeper" list
HeatherUren
Halifax, N.S. Canada
5/18/2009
Love this! I prefer creme fraiche (vs. whipped cream or ice cream) because it cuts the tartness of the cranberries and the "sweet" isn't overpowering.
ptownryans
Pleasanton, CA
3/8/2009
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