Cranberry Cornmeal Quick Bread

Sautéed cranberries add a tasty surprise to this cornbread. They go into the baking pan first and are covered with batter. When the bread is turned out, the berries make a glistening topping. Candied ginger adds zing to a loaf that can be served with dinner or as a snack.

8 oz (2 sticks) butter, softened
½ cup + 3 Tbsp. sugar
1¼ cups (4½ oz) fresh cranberries
1 cup all-purpose flour, unbleached
½ cup fine yellow cornmeal, preferably stone-ground
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
2 large eggs
1 Tbsp. candied ginger, finely chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Melt 4 Tbsp. (½ stick) butter in a medium skillet over medium heat. Add 3 Tbsp. sugar, stirring until dissolved. Add cranberries, and stir to coat. Cook until cranberries begin to pop, about 1 minute. Pour into a 5x9" loaf pan, distributing cranberries evenly to cover bottom. Let cool.

Whisk together flour, cornmeal, baking powder, baking soda, and salt. Beat remaining 1½ sticks butter and ½ cup sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With machine running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low, and slowly add flour mixture, mixing until combined. Fold in ginger. Pour mixture into pan over cranberries. Gently smooth top using an offset spatula.

Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 30-35 minutes. Transfer pan to a wire rack, let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, cranberry side up.

Add 2 ripe avocados, cut into ¼" pieces, ¾ cup halved cranberries, drained well on paper towels, and 2 Tbsp. chopped fresh cilantro. Season with coarse salt and ground pepper, toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired.

Makes one 5x9" loaf.