Spicy Cranberry Cornbread Recipe

Name: Spicy Cranberry Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (355 ml) unsweetened plain vegan milk, more if needed; 1 tablespoon (15 ml) apple cider vinegar; 60 g ( 1/2 cup) unsweetened applesauce; 2 tablespoons (30 ml) pure maple syrup; 18 g (3 tablespoons) minced scallion; 18 g (2 tablespoons) minced jalapeno pepper; 15 g (2 tablespoons) dried sweetened cranberries, chopped; 1 tablespoon (15 ml) neutral-flavored oil; 120 g (1 cup) whole wheat pastry flour; 60 g ( 1/2 cup) corn flour (see Notes); 88 g ( 1/2 cup plus 2 tablespoons) coarsely ground cornmeal; 1 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 12 g (1 tablespoon) baking powder; Nonstick cooking spray

Servings: persons

1 1/2 cups (355 ml) unsweetened plain vegan milk, more if needed
1 tablespoon (15 ml) apple cider vinegar
60 g ( 1/2 cup) unsweetened applesauce
2 tablespoons (30 ml) pure maple syrup
18 g (3 tablespoons) minced scallion
18 g (2 tablespoons) minced jalapeno pepper
15 g (2 tablespoons) dried sweetened cranberries, chopped
1 tablespoon (15 ml) neutral-flavored oil
120 g (1 cup) whole wheat pastry flour
60 g ( 1/2 cup) corn flour (see Notes)
88 g ( 1/2 cup plus 2 tablespoons) coarsely ground cornmeal
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
12 g (1 tablespoon) baking powder
Nonstick cooking spray

1
Put an 8-inch (20 cm) cast-iron skillet in the oven and preheat the oven to 400F (200C, or gas mark 6).
2
Combine the milk and vinegar in a medium-size bowl: The mixture will curdle and become like buttermilk.
3
Stir in the applesauce, syrup, scallion, jalapeno.
4
cranberries.
5
and oil.
6
Combine the flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl.
7
Whisk to combine.
8
Pour the wet ingredients into the dry and stir until combined, but do not over mix.
9
If the mixture is too dry, add additional milk 1 tablespoon (15 ml) at a time as needed.
10
The mixture should be pourable.
11
Carefully take the skillet out of the oven and coat it with cooking spray.
12
Pour the cornbread batter into the skillet and put it back in the oven.
13
Bake for 33 to 38 minutes, until a toothpick inserted into the center comes out clean.
14
Let cool slightly before serving.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 1/2 cups (355 ml) unsweetened plain vegan milk, more if needed, 1 tablespoon (15 ml) apple cider vinegar, 60 g ( 1/2 cup) unsweetened applesauce, 2 tablespoons (30 ml) pure maple syrup, and more.

Yes, Spicy Cranberry Cornbread falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Spicy Cranberry Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions