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Cranberry Cornbread

Name: Cranberry Cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 servings.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1-1/2 cups all-purpose flour; 1 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon salt; 1-1/2 cups buttermilk; 1 cup cranberries, halved

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Total Time

Prep: 15 min. Bake: 40 min.

Makes

9 servings

Updated: Nov. 14, 2022

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.

Cranberry Cornbread Recipe photo by Taste of Home

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Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup cranberries, halved

Directions

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts

1 piece: 350 calories, 12g fat (7g saturated fat), 70mg cholesterol, 414mg sodium, 54g carbohydrate (25g sugars, 1g fiber), 6g protein.

Cranberry Cornbread

Ingredients

Directions

Nutrition Facts

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