Cranberry Cornbread Recipe

Name: Cranberry Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: ½ cup chopped fresh cranberries; ⅓ cup sugar, plus; 1 tablespoon sugar, divided; 1 cup yellow cornmeal; 1 cup flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup milk (or 1/2 cup milk and 1/2 cup half-and-half); 2 eggs, beaten; 2 tablespoons butter, melted

Servings: persons

½ cup chopped fresh cranberries
⅓ cup sugar, plus
1 tablespoon sugar, divided
1 cup yellow cornmeal
1 cup flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk (or 1/2 cup milk and 1/2 cup half-and-half)
2 eggs, beaten
2 tablespoons butter, melted

1
Preheat oven to 425 degrees.
2
Combine cranberries and 1 tablespoon sugar in a small bowl.
3
Set aside.
4
Combine cornmeal, flour, remaining 1/3 cup sugar, baking powder, baking soda and salt in a large bowl.
5
Stir well.
6
Combine milk, eggs, and melted butter in a medium bowl.
7
Stir well.
8
Pour liquid into cornmeal mixture.
9
Combine just to blend.
10
Do not beat.
11
Stir in sweetened cranberries.
12
Spoon batter into a lightly greased 8-inch square baking pan.
13
Bake for 18 to 20 minutes or until golden and wooden pick inseted in center comes out clean.
14
Let cornbread cool completely in pan and cut into squares to serve.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: ½ cup chopped fresh cranberries, ⅓ cup sugar, plus, 1 tablespoon sugar, divided, 1 cup yellow cornmeal, and more.

Yes, Cranberry Cornbread 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 Cornbread

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