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We have been huge fans of Molly Yeh for quite some time now, so we were thrilled when she agreed to collaborate with us to create fun breakfast recipes for the fast-approaching holiday hosting season.

Molly’s Cranberry Cronbread Parfaits turn leftovers into a genius post-holiday feast breakfast for your guests!

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“Talk about a perfect way to use up leftover cornbread and cranberry sauce from your big feast. Feel free to take any liberties you’d like with this and add any fruits, jams, or other fun mix-ins. I like using plain unsweetened yogurt for this since the cranberry sauce and cornbread add enough flavor, but if you’ve got a major sweet tooth, then by all means, use whichever flavored yogurt you’d like!” – Molly Yeh

Cranberry Cornbread Parfait

    1 ¼ cup all-purpose flour
    ¾ cup yellow cornmeal
    ½ cup sugar
    2 tsp baking powder
    ½ tsp salt
    ¼ cup vegetable oil
    1 cup whole milk
    1 large egg
    1 tsp vanilla extract
    2 cup cranberry sauce
    1 qt plain yogurt
    Sprinkles! (optional)

Directions

1. Preheat oven to 400. Grease a 9-by-13 baking dish and set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

3. In a medium bowl, whisk together the oil, milk, egg, and vanilla.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour into the baking dish and bake for 20-25 minutes,
until a toothpick inserted into the center comes out clean.

5. Let cool. (This can be made the night before and cooled overnight.) Use your hands to crumble the corn bread into coarse pieces. Fill up four jars with layers of cornbread crumbles, yogurt, cranberry sauce, and sprinkles, if using. Serve immediately.

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Molly Yeh of my name is yeh

Molly Yeh recently moved from Brooklyn to a sugar beet farm outside of Grand Forks, North Dakota. She shares recipes, bits about farm life, and tales from adventures near and far on her blog my name is yeh. You can follow Molly on Twitter, Instagram, and Pinterest.

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Marissa | P&S

November 7, 2014

What’s cuter? Those jars or Molly Yeh – I can’t decide. Great recipe!! Keep them coming…

Patricia @ Grab a Plate

November 7, 2014

What a great use for these holiday goodies! Love this!

Christiane

November 8, 2014

I would really like to follow your Blog as I’m enjoying Molly Yeh’s recipes !
Many Thanks !!

Cranberry Cornbread Parfait by Molly Yeh | Logging

November 9, 2014

[…] Cranberry Cornbread Parfait by Molly Yeh […]

ellie | fit for the soul

November 10, 2014

Awww love these cute little treats! They look sooo fancy but ahem, we all know they’re no-fuss for anyone. And I love Molly too, she’s such an inspiration!

Iclal | Passion & Paranoia

November 10, 2014

I love yogurt, and so anything that has yogurt in it has a special place in my heart! This looks soo delicious! They have no cranberries in Istanbul so I need to try this once i’m back in NYC. Thanks for sharing!

http://www.passionandparanoia.com

Melanie

November 13, 2014

Do you know if these FEED jars are still available anywhere?! I must have them and must put this brilliant parfait inside but I can’t find the jars online right now anywhere!!

Jake

November 13, 2014

Hi Melanie! The jars are sold out online 🙁 BUT you still might be able to find them in your local west elm store. Good luck!

#30Breakfasts – Cornbread and cornbread parfait – BeNourishd

November 17, 2014

[…] then I saw a photo from Molly Yeh on Twitter of her cranberry cornbread parfait, and I thought ‘that sounds like a good thing to do with one of the muffins in the […]

shay

November 24, 2014

Cant wait to try it, & waht kind of cake is that and what is it made of, if you dont mind me asking

Saturday Sites: Week Forty-Eight |

November 29, 2014

[…] I had seen this recipe before we demolished most of the Thanksgiving […]

trevene

November 29, 2014

Thought you would like this…..

rachel

December 9, 2014

hello where did you get your jars from!! they are gorgeous

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