Ingredients1 h 5 m servings 151 cals
- Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- 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.
Per Serving: 151 calories; 3.7 g fat; 26.1 g carbohydrates; 3.6 g protein; 33 mg cholesterol; 214 mg sodium. Full nutrition
ReviewsRead all reviews 19
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 ...
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...
It was delicious, I also added some pistachios to it, it looked and tasted really good.
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!
I tried this recipe, followed everything except I added a little bit more sugar... taste amazing
Super-tasty, but the cranberries turn the surrounding cornbread green, which is less than appetizing.
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...