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Cranberry Corn Bread

 Cranberry Corn Bread
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.
9-12 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk
  • 1 cup cranberries, halved

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 255 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 286 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.