There’s something magical about baking during the holidays, and this cranberry cornbread is my go-to recipe when I want to bring a little festive cheer to the table. The tart pop of cranberries against the sweet, crumbly cornbread is a match made in heaven. I first made this for a cozy Thanksgiving gathering, and it was such a hit that it’s become a yearly tradition. Trust me, once you try this cranberry cornbread, you’ll understand why it’s the perfect blend of comfort and celebration. Plus, it’s so easy to whip up—even on a busy holiday morning!
Why You’ll Love This Cranberry Cornbread
This cranberry cornbread is one of those recipes that just checks all the boxes:
- Quick & easy: From mixing bowl to oven in under 10 minutes—perfect for last-minute baking emergencies!
- Festive flavors: The tart cranberries add a pop of holiday color and bright flavor against the sweet cornbread.
- Pantry-friendly: Uses simple ingredients you probably already have on hand (except maybe those gorgeous fresh cranberries).
- Versatile: Equally at home on a Thanksgiving table or with your morning coffee—it’s that good.
I love how something so simple can feel so special. The cranberries make it a showstopper without any extra fuss!
Cranberry Cornbread Ingredients
Gathering your ingredients is the first step to cranberry cornbread magic! Here’s what you’ll need:
- 1 cup cornmeal – the heart and soul of any good cornbread
- 1 cup all-purpose flour – for that perfect tender crumb
- 1/4 cup sugar – just enough to balance the tart cranberries
- 1 tbsp baking powder – our leavening powerhouse
- 1/2 tsp salt – don’t skip this flavor booster!
- 1 cup milk – whole milk makes it extra rich
- 1/4 cup melted unsalted butter – cooled slightly (I always use unsalted to control the flavor)
- 1 large egg – helps bind everything together
- 1 cup fresh cranberries – chopped if they’re particularly large berries
Pro tip: I always set my butter and egg out about 30 minutes before baking – room temperature ingredients mix together so much easier!
How to Make Cranberry Cornbread
Okay, let’s get baking! This cranberry cornbread comes together so easily, but I’ve learned a few tricks over the years to make it absolutely perfect every time. Follow these steps, and you’ll have a golden, cranberry-studded beauty ready in no time.
Preparing the Batter
First things first – preheat that oven to 375°F (190°C). Trust me, starting with a properly heated oven makes all the difference. While it’s warming up, grab two bowls – one for dry ingredients and one for wet. Whisk together the cornmeal, flour, sugar, baking powder and salt in the first bowl. In the second bowl, beat the egg lightly before whisking in the milk and melted butter. Now here’s the key – pour the wet ingredients into the dry and stir just until combined. Don’t overmix! A few lumps are totally fine – they’ll disappear during baking.
Baking the Cranberry Cornbread
Now for the fun part – gently fold in those gorgeous cranberries. I like to reserve a handful to sprinkle on top for extra visual appeal. Pour the batter into your greased 8-inch pan (middle oven rack position is perfect) and bake for 20-25 minutes. You’ll know it’s done when the edges pull away slightly from the pan and a toothpick inserted in the center comes out clean. That golden-brown crust is your cue to take it out – but resist cutting right away! Let it cool for at least 10 minutes so it sets properly.
Pro tip: If you’re worried about the cranberries sinking, toss them with a tablespoon of flour before folding them in. This little trick helps them stay suspended beautifully throughout the bread!
Tips for Perfect Cranberry Cornbread
After making this cranberry cornbread more times than I can count, here are my can’t-live-without tips:
- Room temp is best: That butter and egg really do mix better when they’re not ice cold. I take them out while preheating the oven.
- Taste your berries: If your cranberries are extra tart, bump the sugar up to 1/3 cup. For real sweetness lovers, sprinkle coarse sugar on top before baking!
- Don’t overbake: Check at 20 minutes—a few moist crumbs on the toothpick means perfect moisture. It keeps cooking a bit after coming out.
- Flour those berries: Toss cranberries with a spoonful of flour before folding in. They’ll stay suspended instead of sinking to the bottom.
These little tricks make all the difference between good cornbread and “can I get the recipe?” cornbread!
Cranberry Cornbread Variations
Want to mix things up? Here are my favorite ways to customize this cranberry cornbread:
- Orange zest: Add a teaspoon of fresh orange zest to the batter for a bright, citrusy twist that pairs beautifully with the cranberries.
- Walnuts: Fold in 1/2 cup of chopped walnuts for a crunchy texture and nutty flavor.
- Dried cranberries: Swap fresh for dried cranberries if you prefer a sweeter, chewier bite—just soak them in warm water first to plump them up.
These simple swaps make this recipe even more versatile—perfect for any occasion!
Serving Suggestions for Cranberry Cornbread
Oh, the possibilities with this cranberry cornbread! I love it warm with a generous smear of butter that melts into all those little crannies. For breakfast, drizzle some honey over the top—the sweet-tart combo is unreal. At Thanksgiving, it’s perfect alongside turkey and gravy or as part of a holiday brunch spread. Honestly, I’ve been known to eat it straight from the pan (no judgment!).
Storing and Reheating Cranberry Cornbread
This cranberry cornbread keeps beautifully! Just let it cool completely, then store it wrapped tightly or in an airtight container at room temperature for up to 3 days. To revive that just-baked magic, warm slices in a 350°F oven for 5 minutes or toast them lightly. The edges get delightfully crisp while staying moist inside—perfect with your morning coffee!
Cranberry Cornbread Nutrition
Just so you know, nutrition can vary based on your specific ingredients, but here’s the general breakdown per serving: about 180 calories, 28g carbs, and 4g protein. Not bad for something this delicious! The cranberries add a nice dose of antioxidants too—bonus points for tasty AND wholesome. For more information on the nutritional benefits of cranberries, check out this USDA FoodData Central entry.
Cranberry Cornbread FAQs
Can I use frozen cranberries?
Absolutely! Frozen cranberries work great—no need to thaw them first. Just toss them straight into the batter (maybe chop a few if they’re huge). They’ll bake up beautifully, though they might bleed a bit more color than fresh. I keep a bag in my freezer year-round for spontaneous cranberry cornbread cravings!
How to make it sweeter?
If you’ve got a serious sweet tooth, try bumping the sugar up to 1/3 cup. My secret weapon? Sprinkle coarse sugar on top right before baking—it creates this irresistible crunchy crust. Honey drizzle after baking is another winner. Taste your cranberries first though—sometimes they’re sweeter than you expect!
Can I bake it in a skillet?
Oh, you bet! A 10-inch cast iron skillet makes the most amazing crust. Just melt your butter right in the skillet while preheating the oven, then swirl it around before pouring in the batter. Bake time might be 5 minutes shorter—keep an eye on it. That crispy-edged skillet version is my husband’s favorite!
1 Irresistible Cranberry Cornbread Recipe in 30 Minutes
A delicious and slightly tart cornbread made with cranberries for a festive twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 cup fresh cranberries
Instructions
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, melted butter, and egg.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Fold in cranberries.
- Pour batter into prepared pan. Bake for 20-25 minutes until golden.
- Let cool slightly before serving.
Notes
- You can use frozen cranberries if fresh aren’t available.
- For extra sweetness, sprinkle coarse sugar on top before baking.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
