Cranberry Cornbread Parfait Recipe

Ingredients

1 bag frozen organic cranberries

1 c. freshly squeezed organic orange juice

3/4 c. water

1 c. organic evaporated cane juice crystals

2 c. Greek-style low-fat organic yogurt

4 tbsp. maple syrup

2 c. whole organic cornmeal

1 c. whole-wheat pastry flour

1 c. organic rye flour

2 tsp. aluminum-free baking powder

1 tsp. kosher salt

2 c. organic low-fat buttermilk

1/4 c. organic honey

2 large organic free-range eggs

1 stick organic sweet butter

1 tbsp. butter

Preparation

Step 1Prepare the cranberry sauce: Bring cranberries, orange juice, zest, water, and evaporated cane juice crystals to a boil in a medium saucepan and cook, stirring occasionally, until the berries begin to break apart, about 15 minutes. Cool and keep refrigerated.Step 2Prepare the yogurt cream: Mix yogurt and maple syrup in a mixing bowl and keep refrigerated.Step 3Preheat 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.Step 4Prepare the cornbread: 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.Step 5Remove the skillet from the oven and swirl the butter so it covers the pan on the bottom and sides.Step 6Pour the batter into the preheated, buttered skillet and bake 24 to 30 minutes. If using a cake pan, pour batter into the pan and bake until the top is golden, 30 to 35 minutes.Step 7To assemble parfait: Cut rounds out of the prepared cornbread. Layer the rounds with the yogurt cream and cranberry sauce in a glass.