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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
Original recipe yields 15 servings (1 8-inch pan)

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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.

Nutrition Facts


Per Serving: 151 calories; 3.7 g fat; 26.1 g carbohydrates; 3.6 g protein; 33 mg cholesterol; 214 mg sodium. Full nutrition

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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 ...

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...

I liked it. My wife liked it. Even my Boss liked it.

This cranberry cornbread is excellent with any hearty soup or Thanksgiving leftovers. I will definitely make it again. Suggest serving warm with butter or whipped cream cheese.