Splendid Cranberry Marscarpone Cornbread Custard

Splendid Cranberry Marscarpone Cornbread Custard

Hey! How was everyone’s week? Mine was super busy, but I don’t mind busy. I did miss y’all, but looking at what everyone else was cookin’ up helped.

There was Amanda’s oatmeal raisin cookies, which looked so soft and chewy and caramelly.

The snacks that people made were the kind of things that you want to ruin your dinner for. Spicy-sweet roasted chickpeas. Fried olives. I will have a handful of each, please.

Karen made  beautiful buttermilk mashed potatoes in a slow-cooker. I have no idea how she made mashed potatoes look so stunning (it’s a lump of potato….it’s not usually a pretty thing), but I am a wee bit envious of her photography skills.

And can someone stop the bus, because I need to have one of these Fluffernutter Cookie Bars. It has been far too long since I’ve had a flutternutter…but if you’re gonna put in in cookie form, I’m not going to bother. Skip the sandwich, go right for the cookie.

Then there were these crispy, veggie-stuffed, buttermilk/breadcrumb wrapped, toasty ravioli. Um, would it be rude if I skipped the fork and just picked it up with my hands? Because a fork would just get in the way of me eating as many as possible. Also, I really want to thank Nicole because she’s been so welcoming. Thank you!

Splendid Cranberry Marscarpone Cornbread Custard

Anyways, I’m mentioning all this because I would like to start a section about things I love from around the blogosphere. I have no idea what to call it. Cookies with Friends? Or maybe Can I Have Some of That? Licking the Spoon? Lick the Bowl? Coffee Cups? Right now I’m leaning towards Cookies and Coffee with Friends.

Ok, ’nuff about that. Do you want to hear about this cornbread custard? It is so good. And it’s so much easier that it looks, cause it starts with a cornbread mix – Bob’s GF, to be specific. (not sponsored content. I just like it) I was so pleased with the texture, it came out exactly as I wanted. It’s a spoon-or-fork deal when warm, and when it’s cold, you can pick it up with your hands. The custard itself is not too sweet,  but when you bite into a cranberry, you get a big mouthful of nectar. A drizzle of honey over top goes well.

This is just brunch perfection. It’s funny I should say that because I think the last time I actually ate brunch was 6 or so years ago. (eww….she doesn’t eat brunch? that girl is weird) But if I were to throw a brunch party, this would be on the menu. Damn. Now I’m craving mimoas. This would best friends with a mimosa. Can’t you just see the little cranberries partying away with some bubbly? Note to self: Try some of Lori’s cranberry mimosas.

Splendid Cranberry Marscarpone Cornbread Custard

This recipe doesn’t use the entire package of cornbread mix, which is wonderful because that means you can use if for other tasty things. I whipped up another little treat after I was done with this, and I hope to share it next week. Thank you so much for stopping by, say love!

Splendid Cranberry Marscarpone Cornbread Custard


    cranberry sauce
  • 1 1/2 cups of fresh cranberries
  • 1/2 cup water
  • 1/2 cup packed dark brown sugar
  • custard
  • 1 1/2 cups of Bob's Red Mill gf cornbread mix (or a similar cornbread mix)
  • 2 eggs, separated
  • 1/4 tsp cream of tartar
  • 8 oz room temperature marscarpone cheese
  • 1/3 cup dark brown sugar
  • 1 1/2 cups room-temperature milk
  • for serving
  • warmed honey, if desired


  1. Place the cranberries in a small skillet with the brown sugar and the water. Cook over medium heat, stirring occasionally, for about 10-12 minutes. Remove from heat.
  2. Place the egg whites in a very clean, very dry bowl. Add the cream of tartar. Beat the eggs on high for several minutes, until firm peaks just start to form. Set aside.
  3. Beat together the marcarpone and the egg yolks for 2-3 min, until fluffy and creamy. Add the brown sugar and beat again, until well combined.
  4. Preheat the oven to 350.
  5. Add the milk to the marscarpone mix. When you beat it in, it might appear a little curdled. That's fine.
  6. Add the cornbread mix to the wet ingreadients. Beat on medium for a few mintues unitl a smooth, creamy, even texture is reached.
  7. Gently fold the egg whites into the other ingredients.
  8. Line a 9.5 inch springform pan with parchment. Lightly grease the parchment the and the sides of the pan. Pour in the batter.
  9. Swirl the cranberry mix over the batter.
  10. Bake at 350 for 38-40 minutes, until the center bounces back at light touch.
  11. Allow to cool before removing from the pan.
  12. Just before serving, drizzle some warm honey over the top. Enjoy!

adapted a little bit from here, with some help from here

Splendid Cranberry Marscarpone Cornbread Custard

7 thoughts on “Splendid Cranberry Marscarpone Cornbread Custard

  1. Please edit your instructions, particularly the part about eggs and cream of tartar. I think you mean white when you say yolk.

  2. I made this today, it turned out great! I like things on the savory side….this is definitely not super sweet. Note to future bakers: I used pamelas cornbread mix because that’s what I had on hand. Thankfully, I checked and bobs red mill mix comes pre-sweetened (i.e., when making according to package directions, you would not add sugar). Pamela’s mix doesn’t include the sweetener. So I added slightly less than 1/2 cup additional brown sugar to mine and it came out at a sweetness I liked. So moral of the story is to check whether your cornbread mix is presweetened if not using bobs!

    1. I’m so glad you liked it, Joy! Over the moon. 😀 😀 Also, thanks for your input for other folks who may like things a little less sweet.

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