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Cranberry Cornbread

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 servings

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

  • 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° 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.

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Reviews

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Average Rating:
  • TC
    Nov 30, 2017

    Best recipe ever! We ate it like cake on Thanksgiving and I made a second one with turkey soup. It went just as fast. Loved it! Thanks

  • Twiliightmoon
    Nov 26, 2013

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