Cranberry Cornbread Recipe

Cranberry cornbread is a convenient and speedy way to enliven your meals during the fall and winter seasons.

WET INGREDIENTS – 1/2 cup unsalted butter, melted and slightly cooled – 2 large eggs – 1/2 cup granulated sugar – 1/2 cup sour cream – 1/2 cup buttermilk (or substitute whole milk) DRY INGREDIENTS – 1 1/4 cups all purpose flour – 3/4 cup yellow cornmeal – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt CRANBERRIES – 1 cup heaped, fresh cranberrie



Heat the oven to 400F. A 9x9 baking pan can be sprayed and lined with parchment paper for easy removal and slicing.

Step 1

Step 2

Mix the wet ingredients in a large bowl until smooth. Whisk dry ingredients in another dish. Fold them into the wet ingredients. 

Step 3

Add the cranberries halfway through folding and mix until fully incorporated, but don't overbeat the cornbread batter.

Step 4

An offset spatula smooths batter in pan. The cornbread should be risen, golden, and a toothpick put in the center comes out clean after 25–28 minutes in your preheated oven.

Step 5

After 15 minutes, use the parchment paper handles to remove the cornbread. Keep it cool on a rack or slice it warm. Until you're ready to serve, don't slice.

Also See

Simple Blueberry Pancake Muffins Recipe