Total Time
35mins
Prep 15 mins
Cook 20 mins

Great for the holidays.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Combine cranberries and 1 tablespoon sugar in a small bowl. Set aside.
  3. Combine cornmeal, flour, remaining 1/3 cup sugar, baking powder, baking soda and salt in a large bowl. Stir well.
  4. Combine milk, eggs, and melted butter in a medium bowl. Stir well.
  5. Pour liquid into cornmeal mixture. Combine just to blend. Do not beat. Stir in sweetened cranberries.
  6. Spoon batter into a lightly greased 8-inch square baking pan. Bake for 18 to 20 minutes or until golden and wooden pick inseted in center comes out clean.
  7. Let cornbread cool completely in pan and cut into squares to serve.

Reviews

(1)
Most Helpful

I tried making this with half whole wheat flour and half all-purpose flour. It didn't work well. The cranberries were a delightful addition and I'll probably double the quantity next time.

sugarpea December 18, 2005

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