Cranberry Cornbread

Total Time

Prep: 15 min. Bake: 40 min.

Makes

9 servings

Updated: May. 27, 2023
During the holidays, I make several pans of this sweet cakelike cornbread for family and friends. Whole blueberries—coated in flour—can be used in place of the cranberries. —Sylvia Gidwani, Milford, New Jersey
Cranberry Cornbread Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

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