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(from Martha Stewart)
"Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season."
6 Tbles unsalted butter, melted, plus more for pan
1 ¼ cups cranberries, partially thawed if frozen
¾ cup plus 2 Tbles sugar, divided
1 cup all-purpose flour (spooned and leveled)
1 ¼ tsp baking powder
½ tsp salt
½ cup whole milk
1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 Tbles sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining ¾ cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combine.
2. Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours.)