This recipe is based on my Roasted Cranberry Greek Yogurt loaf cake. Only this has the awesomeness of sweet cornbread flavor and the cool factor of being made in a cast iron skillet.
- 1 Tbsp coconut oil
- 12 oz fresh cranberries
- 1 Tbsp sugar
- 3 Tbsp unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup Dannon Oikos Triple Zero Vanilla Greek yogurt*
- 1 cup all-purpose flour
- .5 cups yellow corn meal
- 2 tsp baking powder
- 1/2 tsp kosher salt
- Heat oven to 400F.
- Over medium-low heat, melt the coconut oil in a cast iron skillet.
- Once the oil has melted, add the cranberries and 1 Tbsp of sugar and stir to coat the cranberries.
- Place the cranberries and the skillet into the oven and roast for approximately 15 minutes. You’ll know they’re ready when they soften and your kitchen starts to have an amazing cranberry smell. While they roast, move on to the cake!
- Remove the cranberries from the oven and lower the temperature to 350F.
- In a bowl, beat the remaining 3/4 cup of sugar and butter together.
- Add eggs, Greek yogurt and vanilla extract and blend.
- In another bowl, combine the flour, cornmeal, baking powder, and salt.
- Fold the dry ingredients into the wet. Mix until just blended.
- From the skillet, remove some of the roasted cranberries and stir them into the cake batter. Leave enough in the skillet so that you still have a nice cranberry layer on top.
- Bake at 350F for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool, then flip it out of the skillet onto a plate.
- Slice and serve!
* I used Dannon Oikos Triple Zero yogurt. It has fiber and is much sweeter than regular fat-free greek yogurt. If you didn’t use this, I recommend using a full cup of sugar and tasting the batter to make sure it’s sweet enough. And you’re welcome for giving you a legitimate reason to eat cake batter.