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Cranberry Cornbread

3 reviews
Test Kitchen Approved
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
Cranberry Cornbread Recipe photo by Taste of Home
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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.

Nutrition Facts

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