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
Scale
- 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