Reviewed: Nov. 13, 2009

Delicious cornbread recipe! The cranberries added just the right amount of sweetness without overpowering the corn bread taste. I used the whole bag of Craisins dried cranberries, which was a little more than called for (about 1 and 1/3 cup), but I think it was the perfect amount. The corn bread alone has a fantastic taste, and it will likely become my staple cornbread recipe, with or without the cranberries.

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lchoward

Cooking Level: Beginning

Living In: Auburn, Alabama, USA

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Reviewed: Oct. 31, 2009

Delicious! The cranberries help add moisture so the corn bread isn't too dry.

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Traci

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Reviewed: Oct. 30, 2009

So good! I baked this in a cast-iron skillet, as someone suggested in the reviews. The texture is perfect, not too dry. The cranberries balance the sweetness of the batter. I'll make this again.

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Ophelie Lechat

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Reviewed: May 27, 2009

This recipe was not particularly pleasing to me. I don't care for the strong taste of butter. If you really like butter (which many people obviously do) this recipe is for you.

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LBrown71

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Reviewed: Mar. 2, 2009

Fantastic! Dense, moist and delicious. For anyone with a wheat/gluten allergy, I made this with Red Mills gluten free baking mix and it was wonderful. I will be making this often.

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cherie

Cooking Level: Expert

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Reviewed: Jan. 21, 2009

This was a disappointment since I love cranberries. the cornbread was bland and the cranberries made a tasteless cornbread more sour. Perhaps it would be better if the sugar amount was increased thereby making the opposing sweet and sour flavors more distinct. I will not make this again.

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sailshonan

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

Oh...my... YUM! Sweet corn bread and tangy-tart cranberries: what a great pairing. The only problem is we ate twice as much as we normally would:once with dinner and then afterwards, as a dessert! :) This is going in the FAVORITES file. Thank you, for sharing this one, Sylvia Gidwani.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jan. 17, 2009

My grand daughter and I made it into mini muffins. I used whole canned cranberries which was a bit more moisture as the dough seemed really thick. Tasty

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jr

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Reviewed: Dec. 25, 2008

This was pretty good for a change, but I think next time I'll stick with regular old cornbread.

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INAFFIT319

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Reviewed: Dec. 14, 2008

This recipe is great, the results were fantastic as is. The next batch I replaced the white sugar with 1/2 cup brown sugar and 1/2 cup raw honey. Yep, it was sticky and yep it was sweet and the kids (young and old) actually ate it as their dessert. Thank you so much for your recipe.

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TexJac54

Cooking Level: Intermediate

Home Town: Rockdale, Texas, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 9, 2008

One of my family's favorite recipes. I add extra cranberries because we don't like it so sweet, and we usually have it for breakfast. A good substitute for the buttermilk is half milk/half low-fat yogurt mixed together. I use this in place of buttermilk most of the time and it has always worked great in all of my recipes.

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maryann

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Reviewed: Dec. 1, 2008

I made this Cranberry Corn Bread for Thanksgiving and it was great. I will be making it again since it is easy too make and tastes wonderful

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Chris

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Reviewed: Dec. 1, 2008

I made muffins and both my husband and I enjoyed these very much. The only thing I did different was to use splenda instead of sugar. Will make this again!

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

This is an awesome recipe!! Everyone loved it. Put whipped honey on top for an extra treat. With a double batch I used 1 cup brown sugar & 1 cup white sugar. I also used 1 cup wheat flour and 2 cups white flower. I cooked it in a large cake pan and also put some in a large muffin pan greased with butter. I think the muffins were slightly better, but that could have been because I didn't cook the cake pan long enough.(?)

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pixy282

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

overall a good recipe I'll probably reduce the amount of cranberry next time.

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iggk

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Nov. 24, 2008

Baked this for a party over the weekend and got many compliments on it. I will make it again for Thanksgiving this week. Thank you! Ps. my cranberries all floated to the top, as well!

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rocknrollman

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

OMG!!! I just baked this cranberry cornbread and everyone gobbled it up. It is sweet, moist, and the cranberries add a just the right "Zing" to it. I'll make this for our Christmas party and put it in "My Favorites" in my recipe book. If you don't have buttermilk on hand, substitute with 1 1/2 tablespoons of lemon juice or vinegar then fill to the 1 1/2 cup line on the measuring cup with milk. Let Mixture stand for 5 minutes before adding to the recipe.

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Terrybeads

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Reviewed: Nov. 23, 2008

This was a very quick and very successful recipe! I shared it on a cold late November garden workday, and it was a hit with my fellow community garden members. I had been looking for a simple and hearty corn recipe. I substitutted 1/2 cup of whole wheat flour, it was great, the cranberries give it the kick towards something unique. Definitely a keeper! I want to try it next with bluberries, it's sure a healthy snack option. thanks!

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NYGardener

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Reviewed: Nov. 19, 2008

Best cornbread I ever put in my mouth.

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abbey

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Reviewed: Nov. 17, 2008

This was just delicious! Oddly, somehow all my cranberries floated to the top during baking so I was somewhat disappointed at first not to see cranberries dotted throughout the cornbread. It still looked good, and the cornbread was out of this world delicious! It's actually a bit cake-like to me, with a much finer crumb and texture than I was expecting, and is not only good as a side (we had with roasted chicken and root vegetables) but is good enough for dessert, snack or even breakfast! Love this recipe, and I will definitely make this again...soon!

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