Cranberry Corn Bread

Cranberry Corn Bread

HollyBerrie

"A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?"
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Ingredients

1 h 5 m servings 151 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  2. Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
  3. Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Reviews

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There are a couple cornbread recipes on this site that I really like. This one intrigued me because of the cranberries, so I figured I'd give it a try. Made this recipe exactly as written and ...

It was delicious, I also added some pistachios to it, it looked and tasted really good.

Super-tasty, but the cranberries turn the surrounding cornbread green, which is less than appetizing.

This is a sligtly moist soft cornbread. I love the added flavor of the cranberries. It is a mildly sweet flavor, great texture. I will probably be making this again. It would be great for the h...

I made the recipe as is, except I used cashew milk in place of regular milk. It came out great, although my personal preference would be to have it a little sweeter so next time I may add a litt...

I tried this recipe, followed everything except I added a little bit more sugar... taste amazing

Everybody in my family loved it, starting wit my five year old, my two teens and husband. I will definitely make it again.

my family loved this one! my six year old brother stuffed it in his mouth as fast as he could :) I was really happy with how it turned out, even with dried cranberries because they weren't in se...

I made mine into bread loafs and added a little bit more cranberries. It turned out really good.

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