Sugared Cranberry Cornbread Cakes
If cranberries don't scream holiday produce, I don't know what does. But for the longest time when I would go to the grocery between Thanksgiving and Christmas I was totally baffled by what the heck to do with the two for $5 cranberries at Wegmans. They even put them in a cute little wooden crate display! Still, I was at a loss...until now. These healthier personal sized desserts use fresh sugared cranberries on a bed of whipped neufchâtel cheese and cornbread.
Before we get down to the ingredients, I need to say a word about the cornbread. This comes from a box. I am perfectly capable of making cornbread at home, but the texture is to die for, and for .50 cents you just can't pass this up. Use the time you saved to go change your nail color to glitter before the party. 
Sugared Cranberry Cornbread Cakes
Ingredients:
- 1 box jiffy cornbread mix & necessary ingredients
- 4 ounces neufchâtel cheese
- 2 Tablespoons skim milk
- 1 C fresh cranberries
- 1/4 C honey
- 1/4 C sugar
Directions: Make the corn bread in a wide, shallow pan. Allow to cool and cut out rounds using a cookie cutter/biscuit cutter. In a bowl, mix neufchatel cheese and milk to create the frosting. It should be lump free and easily spreadable.
Add warmed (not hot!) honey over cranberries in a small and place in fridge to cool slightly. Pour sugar into a bowl. Pick up individual honey coated cranberries and toss in sugar. Place on cake.
What's your go to fresh cranberry recipe?
