THE GIFT THAT KEEPS ON GIVING

The holidays are a time for sharing and what better than the gift that keeps on giving: a recipe. Some of my favorite recipes are the ones in my recipe box handwritten on index cards and stained with sauces or melted chocolate in spots. Recipes from my mom or the years when my children were growing up and I made a lot of casseroles to make every dollar stretch. I have only to look at a recipe to be transported back in time and feel, see, taste the end result and the memories it evokes. A treasured cookbook that I own has a burn in the shape of a stove burner on the back cover from when I accidentally placed it on a hot burner. I was twelve at the time, and the cookbook is “Betty Crocker’s Cooky Book.” Recently my husband kindly offered to replace it. I replied, “No way!” I love that when I look at the burned spot on my cookbook I can remember when I was a kind and learning to bake with my sisters.

When I was creating my cookbook, SOMETHING WARM FROM THE OVEN, I came across a recipe that has since become a family favorite. Often I make it around the holidays. Simple and festive, it sets the right tone for any holiday gathering or even breakfast. Enjoy!

Cranberry Cornbread

This is a holiday favorite in our house, as easy to make as it is festive. Serve at breakfast or with a holiday dinner.
1 cup fresh or frozen, unthawed cranberries
½ cup confectioner’s sugar
1 cup all-purpose flour
¾ cup cornmeal
½ cup granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
1 large egg
1 cup whole milk
2 tablespoons unsalted butter, melted

• Preheat oven to 400 degrees Fahrenheit. Grease an 8-inch square pan
• Slice cranberries in half. Place in a medium mixing bowl and toss with confectioner’s sugar until the cranberries are coated. In a small bowl, combine the flour, cornmeal, granulated sugar, baking powder, and salt. Mix together.
• In a small bowl, whisk together the milk, egg, and melted butter. Pour over the cornmeal-cranberry mixture and stir just until combined (don’t overmix!). Pour into the prepared pan. Bake in the oven for 25-30 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. Let cool slightly in the pan before cutting into squares. Serve warm with butter and a drizzle of maple syrup, if desired.