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

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
15
Yield:
1 8-inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.

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  • 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.

  • 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.

Nutrition Facts

151 calories; protein 3.6g 7% DV; carbohydrates 26.1g 8% DV; fat 3.7g 6% DV; cholesterol 32.6mg 11% DV; sodium 213.8mg 9% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/02/2012
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 was a little disappointed with the taste and texture. I found this drier and less moist (and I didn't overcook) than my favorite corn breads and quite honestly I was expecting more of a punch from the fresh cranberries. This is by no means a bad recipe just for my own personal preference it was a bit of letdown. Read More
(10)

Most helpful critical review

Rating: 3 stars
12/16/2018
I found it a bit bland as I prefer a richer corn flavour. I subbed Splenda for the sugar but that shouldn t have changed anything. Read More
27 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/02/2012
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 was a little disappointed with the taste and texture. I found this drier and less moist (and I didn't overcook) than my favorite corn breads and quite honestly I was expecting more of a punch from the fresh cranberries. This is by no means a bad recipe just for my own personal preference it was a bit of letdown. Read More
(10)
Rating: 5 stars
11/12/2013
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 holidays too. Read More
(5)
Rating: 5 stars
02/16/2013
It was delicious I also added some pistachios to it it looked and tasted really good. Read More
(4)
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Rating: 5 stars
02/19/2017
This one is unbelievable! I used dry cranberries cut the sugar in half (we don't like sweet food) and my son couldn't stop eating! Big success by friends too! Read More
(2)
Rating: 5 stars
06/10/2015
I tried this recipe followed everything except I added a little bit more sugar... taste amazing Read More
(2)
Rating: 4 stars
04/22/2014
Super-tasty but the cranberries turn the surrounding cornbread green which is less than appetizing. Read More
(2)
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Rating: 5 stars
11/07/2015
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 little more sugar. Read More
(1)
Rating: 5 stars
04/07/2016
Everybody in my family loved it starting wit my five year old my two teens and husband. I will definitely make it again. Read More
(1)
Rating: 4 stars
10/20/2016
09.26.16 A nice twist on cranberry bread. I made this to go with a pot of spicy chili. The texture is a little drier than other cornbreads I've tried. I wonder if using buttermilk would give it a moister texture. I baked in a round cake pan as I wanted wedges rather then squares. All in all a nice recipe. Read More
Rating: 3 stars
12/16/2018
I found it a bit bland as I prefer a richer corn flavour. I subbed Splenda for the sugar but that shouldn t have changed anything. Read More