Preheat the oven to 350°F. In a large bowl, mix together the cranberries, brown sugar, cornstarch, orange juice and vanilla extract until combined. Transfer the cranberry filling to an 8 x 8-inch baking dish and set aside.
In the same bowl, mix together the cornmeal, flour, granulated sugar, baking powder, salt, melted butter, egg and milk until combined. Spread the cornbread batter evenly over the cranberry filling. Sprinkle the corn kernels on top and bake until golden brown, 45 to 50 minutes.
Dust with powdered sugar and serve warm with vanilla ice cream.
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