Cranberry Corn Bread Recipe
Cranberry Corn Bread Recipe photo by Taste of Home
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Cranberry Corn Bread Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:9-12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 9-12 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 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

Nutritional Facts

1 piece: 255 calories, 9g fat (5g saturated fat), 57mg cholesterol, 286mg sodium, 39g carbohydrate (18g sugars, 1g fiber), 5g protein.


  1. In a bowl, cream butter and sugar until light and fluffy. 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° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9-12 servings.
Originally published as Cranberry Corn Bread in Country Extra January 2004, p49

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Twiliightmoon User ID: 4831876 53298
Reviewed Nov. 26, 2013

"Excellent recipe. I used my food processor to chop up the cranberries. I also substituted half the flour with wheat flour."

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