Cranberry Cornbread
Cranberry Cornbread pairs a tender, moist crumb with bursts of sweet-tart berries for a lively contrast in every bite. Subtle corn sweetness balances the bright cranberries, making it a festive side for Thanksgiving or any winter gathering. Serve warm alongside roasted meats or with a swipe of butter for a cozy, seasonal touch.
- Prep15 min
- Cook20 min
- Serves15
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- 2
Toss cranberries with 1 tablespoon sugar in a bowl; set aside. In a separate bowl, whisk together flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt.
- 3
In a third bowl, whisk milk, eggs, and melted butter; stir into the flour mixture just until the batter is moistened. Stir the cranberries into the batter; pour into the prepared baking dish.
- 4
Bake in the preheated oven for 18 to 20 minutes, until the cornbread is golden brown. Cool completely in the pan before cutting into squares.
- Calories 133.55 kcal Moderate
- Protein 3.49 g Low Source
- Carbs 21.96 g Moderate
- Total Fat 3.23 g Low Source
- Saturated Fat 1.76 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 30.25 mg Moderate
- Sodium 99.69 mg Low Source
- Fiber 1.07 g Low Source
- Sugar 2.27 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 73.12 mg Low Source
- Iron 1.17 mg Low Source
- Potassium 56.16 mg Low Source
- Vitamin A 25.99 mcg_rae Low Source
- Vitamin C 0.92 mg Low Source
- Vitamin D 0.64 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
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