Food Club Cranberry Cornbread Skillet

Cornbread and cranberries topped with a dollop of fresh whipped cream. A cold weather side dish favorite with a hint of holiday.

Prep time: 10 min | Cook time: 25 min | Total time: 35 min


For Cranberry Skillet Cake

  • 1 large egg
  • 3/4 cup Food Club Whole Milk
  • 2 tablespoons vegetable oil
  • 6 ounce package Food Club Yellow Cornbread Mix
  • 1/2 cup Food Club All-Purpose Flour
  • 1/4 cup Food Club Granulated Sugar
  • 2 tablespoons Food Club Sweet Cream Butter, Unsalted
  • 1/2 cup Food Club Whole Berry Cranberry Sauce

For Topping

  • 1 cup Food Club Heavy Whipping Cream, chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup Food Club Whole Berry Cranberry Sauce


  1. Place a 10″ oven-proof skillet in the oven and preheat to 400° F. In a large bowl, whisk together egg, milk and oil. Add cornbread mix, flour and sugar and stir until just combined.
  2. Remove skillet from oven and add butter. When completely melted pour in cornbread mixture and smooth into an even layer. Top with spoonfuls cranberry sauce ad use a butter knife to swirl into batter.
  3. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing and serving with cinnamon whipped cream and cranberry drizzle.
  4. Make cinnamon whipped cream by using a hand mixer to beat together heavy cream, sugar, vanilla and cinnamon until soft peaks form. Make cranberry drizzle by heating cranberry sauce in a small saucepan along with 1-2 tablespoons of water.