Upside-Down Cranberry Cornbread

Topping:
* 12 ounces (1 bag) fresh cranberries
* 2 teaspoons lemon juice
* 1 teaspoon lemon zest
* 1/4 cup sugar
* 1 teaspoon vanilla

Cornbread:
* 1 1/4 cups flour
* 3/4 cup cornmeal
* 1/3 cup sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup unsalted butter, melted
* 2 eggs
* 1 1/2 cups buttermilk

Read more: Culinary Media Network

Another Cornbread (cherries and walnuts)



For the sauce:

* 1/2 cup dark brown sugar, firmly packed
* 1/2 stick butter
* 1 (15.5 ounce) can fruit cocktail, drained
* 1 (12-ounce) can maraschino cherries, drained
* 1/2 cup chopped walnuts
* 1/4 cup brandy


For the cornbread:

* 1 cup all-purpose flour
* 1 cup stone-ground yellow cornmeal
* 1 cup heavy cream
* 2 eggs
* 1/2 stick butter, melted
* 2 tablespoons brown sugar
* 1 teaspoon baking powder
* 1 teaspoon salt

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