Name: Creamy Cranberry Cornbread Parfait Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: Cranberry Sauce:; 1 bag organic frozen cranberries; 1 cup organic, squeezed freshly orange juice; ¾ cup water; 1 cup organic, evaporated cane juice crystals; Cream:; 2 cups organic, greek-style, low-fat Yogurt; 4 tbsp maple syrup; Cornbread Rounds:; 2 cups whole, organic cornmeal; 1 cup whole-wheat pastry flour; 1 cup organic rye flour; 2 tsp aluminum-free baking powder; 1 tsp kosher salt; 2 cups organic low-fat buttermilk; ¼ cup organic honey; 2 large organic, free-range eggs; 1 stick organic sweet butter; 1 tbsp butter

How To Make Creamy Cranberry Cornbread Parfait

Treat your tastebuds to a luscious bite of this cranberry and cornbread parfait that has layers of creamy Greek yogurt for the tastiest dessert!

Preparation: 30 minutes

Cooking: 35 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

For Cranberry Sauce:

1bagfrozen cranberries,organic
1cuporange juice,organic, freshly squeezed
¾cupwater
1cupcane juice crystals,organic, evaporated

For Cream:

2cups;ow-fat Greek-style yogurt,organic
4tbspmaple syrup

For Cornbread Rounds:

2cupswhole cornmeal,organic
1cupwhole-wheat pastry flour
1cuprye flour,organic
2tspbaking powder,aluminum-free
1tspkosher salt
2cupslow-fat buttermilk,organic
¼cuphoney,organic
2largeeggs,organic, free-range
1sticksweet butter,organic
1tbspbutter

Instructions

Cranberry Sauce:

Bring cranberries, orange juice, zest, water, and evaporated cane juice crystals to a boil in a medium saucepan and cook, stirring occasionally, for about 15 minutes until the berries begin to break apart. Cool and keep refrigerated.

Cream:

Mix yogurt and maple syrup in a mixing bowl and keep refrigerated.
Preheat the oven to 400 degrees F. Preheat a 9-inch cast-iron skillet for 15 minutes in the oven, or butter a 9-inch baking pan and set it aside.

Cornbread Rounds:

Whisk together cornmeal, pastry flour, rye flour, baking powder, and salt in a medium bowl. In another bowl whisk together the buttermilk, honey, eggs, and melted butter.
Add the wet ingredients all at once to the dry ingredients and gently mix until just combined.
Remove the skillet from the oven and swirl the butter so it covers the pan on the bottom and sides.
Pour the batter into the preheated, buttered skillet and bake for 24 to 30 minutes. If using a cake pan, pour batter into the pan and bake for 30 to 35 minutes until the top is golden.
Cut rounds out of the prepared cornbread. Layer the rounds with the yogurt cream and cranberry sauce in a glass.
Serve and enjoy.