Cornbread with Maple Cream and Cranberry Sauce

Cornbread:

1 c cornmeal
1/2 c whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sour cream
2/3 c water

Combine dry ingredients; add sour cream and water; mix well. Bake in a 9" square pan at 400 degrees for 12-15 minutes.

Maple Cream:

Combine 2 Tbsp cream with 2 Tbsp maple syrup; mis well.

Cranberry Sauce:

1 c sugar
1 c water
4 c fresh or frozen cranberries
optional additions: orange peel, raisins, blueberries, cinnamon, nutmeg, allspice

Combine sugar and water; boil until sugar dissolves and then add cranberries. Return to a boil; reduce heat; simmer 10 minutes or until cranberries burst. Add any additional ingredients at this point. Remove from heat; cool at room temperature and keep chilled.

To serve: Slice cornbread pieces in half horizontally. Soak cornbread slices in the maple cream; top each with 2 Tbsp cranberry sauce.

NOTES
From Frugal Cuisine.
Have never used this particular cornbread recipe, or this particular cranberry sauce recipe, but this is a really delicious way to eat up leftovers of both.