Ingredients
1bagfrozen cranberries,organic
1cuporange juice,organic, freshly squeezed
¾cupwater
1cupcane juice crystals,organic, evaporated
2cups;ow-fat Greek-style yogurt,organic
4tbspmaple syrup
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
Preparation
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.
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.
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.
