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Cranberry Corn Bread

4

35 min

Cranberry Corn Bread

Cranberry Corn Bread Photo 1

Time

35 min

Serving

15 persons

Calories

151

Rating

4.00★ (28)

Cuisine

Author: Victoria Buriak
A delicious holiday cranberry cornbread! Sweet cranberries with a savory cornbread! What could be better?

Ingredients

  • cranberries: 0.5 cup (chopped)
  • white sugar: 1 Tbsp
  • ½ cups all-purpose flour: 1 piece
  • yellow cornmeal: 1 cup
  • white sugar: 0.5 cup
  • baking powder: 1 Tbsp
  • baking soda: 0.5 tsp
  • salt: 0.25 tsp
  • ⅓ cups milk: 1 piece
  • eggs: 2 piece (beaten)
  • butter: 3 Tbsp (melted)

Metric Conversion

Stages of cooking

Cranberry Corn Bread Photo 21
Cranberry Corn Bread Photo 32
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  1. Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
    Cranberry Corn Bread Photo 2
  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.
    Cranberry Corn Bread Photo 3
  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.
    Cranberry Corn Bread Photo 4

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