Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cornbread With Dried Cranberries Recipe
    Lost? Site Map

    Cornbread With Dried Cranberries

    Cornbread With Dried Cranberries. Photo by Cookgirl

    1/3 Photos of Cornbread With Dried Cranberries

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    15 mins

    27 mins

    Cookgirl's Note:

    From the blog and the original recipe from Williams-Sonoma. I rearranged the recipe and added a few things. The maple butter recipe is from It's quite good but very rich. As a rule, I will usually be serving this cornbread with a meal- thus saving the maple butter spread for special occasions. A teaser recipe presented to you to jump start the beginning of autumn in a few weeks. --Tasty Dish-- and I enjoyed the cornbread today for elevenses!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    8-inch ...

    Units: US | Metric


    Maple Butter Spread (optional)


    1. 1
      *Note: you can mimic the flavor of Trader Joes' brand of orange flavored dried cranberries by stirring about 1/4 teaspoon of orange extract into the batter.
    2. 2
      CORNBREAD: Preheat oven to 375 degrees (190 degree C).
    3. 3
      In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet.
    4. 4
      Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!) Using oven mitts, rotate the pan as need to coat bottom evenly with melted butter. Remove from oven.
    5. 5
      In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and nutmeg. Make a well in the center. Whisk together the buttermilk, melted butter and beaten egg and pour it into the cornmeal mixture.
    6. 6
      Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter.
    7. 7
      Coarsely chop the cranberries and stir them into the batter. Tip: to make chopping the cranberries easier, wet the knife on both sides. Spread batter evenly into the hot pan.
    8. 8
      Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes.
    9. 9
      Let cool on wire rack for 5 minutes. Best served warm.
    10. 10
      If desired, spread some of the maple butter onto each slice of cornbread.
    11. 11
      MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer).
    12. 12
      Stir in butter.
    13. 13
      Pour mixture into a [deep] bowl (use a *deep* bowl to avoid splattering yourself with the hot liquid!), stir in the vanilla extract and beat with electric mixer until thick and creamy, about 4 minutes.
    14. 14
      Keep stored in glass container in the refrigerator.

    Ratings & Reviews:

    • on November 27, 2011


      Made this delicious cornbread to accompany tonight's dinner -- what a treat! Loved the addition of the dried cranberries. I did not make the maple butter spread, but will try this cornbread again and serve it next time when I have guests or family over for dinner. Thanks for such a different variation on traditional cornbread. Made for the "I Recommend" tag, November, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2011


      Cookgirl, this cornbread is really tasty! It comes out fluffy, moist and dense at the same time and has a great fruity taste. I used a combination of dried sour cherries, cranberries and blueberries. The nutmeg is a nice touch, I used only a sprinkling of it freshly grated, though. That was perfect for me.
      By accident I left out the butter, but that didnt harm taste or texture at all. Lucky me! :)
      THANK YOU SO MUCH for sharing this keeper with us!
      Made and reviewed during Veggie Swap #38 September 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cornbread With Dried Cranberries

    Serving Size: 1 (744 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1663.1
    Calories from Fat 513
    Total Fat 57.0 g
    Saturated Fat 32.7 g
    Cholesterol 317.9 mg
    Sodium 2177.0 mg
    Total Carbohydrate 262.5 g
    Dietary Fiber 10.6 g
    Sugars 122.0 g
    Protein 30.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes