Thanksgiving Cranberry Cornbread Recipe

Name: Thanksgiving Cranberry Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup coarse-ground cornmeal; 1/2 cup sugar; 1-1/2 tsp. salt; 1 Tbsp. CALUMET Baking Powder; 2 large eggs; 1-1/2 cups milk; 3-3/4 tsp. canola oil; 4 Tbsp. butter, melted; 1 cup dried cranberries

Servings: persons

1
Preheat oven to 350 degrees.
2
Lightly oil four 4x8 loaf pans.
3
In a large bowl sift together the flour, cornmeal, sugar, salt, and baking powder.
4
In a separate bowl, whisk together the eggs, milk, and oil.
5
Mix the wet ingredients into the dry ones.
6
Stir until combined and no more.
7
Add the butter, and stir until mixed in.
8
Toss in the cranberries.
9
Fill the loaf pans with batter.
10
It should go about half way up the side of the pan.
11
Bake in the oven for 40-45 minutes, testing for doneness by inserting a sharp thin knife into the center of the loaf.
12
The bread is done when the knife comes out clean.
13
Cool on a rack.

1220

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 10 ingredients. The key ingredients include: 2 cups flour, 1 cup coarse-ground cornmeal, 1/2 cup sugar, 1-1/2 tsp. salt, and more.

Yes, Thanksgiving 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.

Thanksgiving Cranberry Cornbread

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