Cranberry Corn Bread Recipe

Name: Cranberry Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp. butter; hard margarine, melted; 1/2 cup brown sugar, packed; 1 lg. egg; 1 cup buttermilk, fresh; reconstituted from powder; 1 cup coarsely chopped cranberries; 1 cup cornmeal (yellow); 1 cup all purpose flour; 1 tbsp. baking powder; 1/2 tsp. salt; 2/3 cup chopped walnuts

Servings: persons

6 tbsp. butter
hard margarine, melted
1/2 cup brown sugar, packed
1 lg. egg
1 cup buttermilk, fresh
reconstituted from powder
1 cup coarsely chopped cranberries
1 cup cornmeal (yellow)
1 cup all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2/3 cup chopped walnuts

1
Beat melted butter, brown sugar and egg together in mixing bowl.
2
Mix in buttermilk.
3
Add cranberries.
4
Stir.
5
Add cornmeal, flour baking powder and salt.
6
Stir to moisten.
7
Turn into greased 9 x 9 inch pan.
8
Sprinkle with walnuts.
9
Bake in 400 F. oven for about 25 minutes until an inserted wooden pick comes out clean.
10
Best served warm.
11
Cuts into 16 pieces.
12
Companys Coming for Christmas

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tbsp. butter, hard margarine, melted, 1/2 cup brown sugar, packed, 1 lg. egg, and more.

Yes, Cranberry Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Corn Bread

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