Cranberry Cornbread Recipe

Name: Cranberry Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 ¼ cups all-purpose flour; ¾ cup cornmeal; ⅓ cup sugar; 2 teaspoons baking powder; ½ teaspoon salt; 2 eggs; ¾ cup milk; ¼ cup vegetable oil; 1 cup chopped fresh cranberries or 1 cup frozen cranberries; 2 tablespoons sugar

Servings: persons

1 ¼ cups all-purpose flour
¾ cup cornmeal
⅓ cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs
¾ cup milk
¼ cup vegetable oil
1 cup chopped fresh cranberries or 1 cup frozen cranberries
2 tablespoons sugar

1
Preheat oven to 400; grease bottom and sides of 8-inch square pan with shortening or cooking spray.
2
In a bowl, combine flour, cornmeal, 1/3 cup sugar, baking powder, and salt.
3
Add in eggs, milk, and oil; beat with a spoon until mixed.
4
In a small bowl, toss cranberries with 2 T sugar until coated; fold into batter.
5
Transfer batter to pan; smooth top.
6
Bake 25-30 minutes or until pick comes out clean; serve warm.

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, ¾ cup cornmeal, ⅓ cup sugar, 2 teaspoons baking powder, 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

How did you like this recipe?

Frequently Asked Questions