I’ve been thinking lately about how this pandemic has affected many of us.

I know it’s affected many people differently. Some people have become sad (and I’d blame that on loneliness), some have become more grateful (when we have been forced to see how hard this has been for so many), some people have become paranoid (mainly because of too much time spent on social media) while others have become “useful” (a lot of people have learned a new skill!).

I have felt all of those things. However, the one thing that covid has taught me is how to be more creative.

Yes, I’ve always been a creative person but, for some reason, it’s made me think outside the box a bit more.

Take this recipe for example.

This began as a recipe that’s a family favourite..the world’s best cornbread!!!

We love it, but I started thinking about how I could change it up!! It is coming up on the holiday season where many desserts have cranberries (which I love!!). So I thought, why not add some to this already epic cake?

Then I thought, why not add a crumble topping? I mean, doesn’t crumble topping make EVERYTHING taste better? Well it brought this to a whole new level!!

It’s a simple one…it really is! If you like really moist cornbread (and this one is super moist thanks to the whole corn that is pulverized here) AND cranberries, you have to give this one a shot!!

Also, sending holiday hugs to all of you…because hugs are what we need most right now!!

Moist Cranberry Cornbread With Crumb Topping

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Ingredients

  

• 5 cup corn either shucked from a cob or frozen and defrosted
• 1 can ( condensed milk not evaporated
• 5 eggs
• 1 cup cornmeal
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter melted
• 1 cup cranberries, fresh or frozen (not dried)

Topping:

• 1/4 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 2 tbsp butter, softened

Instructions

 

• Preheat oven to 375 degrees and butter a 9×13 ” baking pan.
• In a food processor, place corn in the bowl and process until it resembles a paste.
• Scrape down sides and add condensed milk.
• Process again; add eggs and process again.
• Place corn mixture into a large bowl.
• In a smaller bowl, combine cornmeal, baking powder and salt; add to corn mixture and stir.
• Slowly add butter and combine thoroughly (the mixture will seem runny, but it will be fine); fold in cranberries.
• In a small bowl, combine all topping ingredients and sprinkle over cake.
• Pour mixture into prepared pan and bake on middle rack for 40-50 minutes until centre is firm to the touch.
• Remove from oven and enjoy!!