-
-
My review
Cranberry Corn Bread
Sylvia Gidwani
"During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servingsOriginal recipe yields 9 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries.
- Transfer to a greased 9-in. square baking pan. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Share
Reviews
Read all reviews 6071 Ratings
-
-
-
-
-
Most helpful positive review
1/7/2008
I made this and it got some good compliments, but I think next time I would use a larger plan than 9"square, because the cornbread was very thick (tall) in the 9" pan. Also, the buttermilk flav...
Most helpful critical review
12/2/2010
It was good with butter, the cranberries were super tart which I wasn't crazy about. I love cornbread, and I think I will stick with the old fashion kind.
Most helpful
Most positive
Least positive
Newest
1/7/2008
I made this and it got some good compliments, but I think next time I would use a larger plan than 9"square, because the cornbread was very thick (tall) in the 9" pan. Also, the buttermilk flav...
11/23/2008
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 ...
12/20/2007
I loved this cornbread! I used brown sugar instead of white and I baked it in a cast iron skillet which I think makes the best corn bread. I will definitely be making it again.
12/20/2006
I am not a big cook but I made this for Thanksgiving and it was awesome! I followed the recipe exactly excpet that I pulled out half of the batter before adding the cranberries so that I would ...
3/21/2008
I made 12 standard muffins (bake @ 400F for 22 mins) and 9 mini muffins (bake @ 400F for 20 mins) out of this recipe. I added 1/4 cup ground flaxseed to dry ingredients, and used 1 cup all-purp...
11/5/2007
As far as corn bread recipes go...this one is great because you can make it with or without the cranberries. The texture isn't as dry and crumbly as some corn bread recipes and it has a touch o...
12/18/2010
Made exactly as written, adding a handful of Craisins. Made about 20 mini-muffins, baked for 20 minutes was just right. Next time I'd use half buttermilk/half sweet milk though.
1/20/2009
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 desser...