To use up the plentiful zucchini in your garden, make zucchini puffs. In 2-cup chunks, I freeze grated zucchini for winter puffs.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 15 |
| Yield: | 1 (8-inch) pan |
Ingredients
- ½ cup chopped cranberries
- 1 tablespoon white sugar
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- ½ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups milk
- 2 eggs, beaten
- 3 tablespoons butter, melted
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
- Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 214 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
we really enjoyed it! Easy to make too!
Perfection… I served it with my homemade chilli. The cranberries worked well with the chilli taste. This cornbread works well “lathered” with butter or at the bottom of the bowl covered with chilli. Thank you!
I found it a bit bland, as I prefer a richer corn flavour . I subbed Splenda for the sugar but that shouldn’t have changed anything .
I liked it. My wife liked it. Even my Boss liked it.
This cranberry cornbread is excellent with any hearty soup or Thanksgiving leftovers. I will definitely make it again. Suggest serving warm with butter or whipped cream cheese.
I was looking for a recipe to put my fresh rhubarb in–swapped out the cranberries and it was very good!
This one is unbelievable! I used dry cranberries, cut the sugar in half (we don’t like sweet food) and my son couldn’t stop eating! Big success by friends too!
Ultimately a keeper and next time it will probably be a 5 Star. Followed the recipe along with suggestions from other reviewers to be sure to keep the cranberries in sugar to avoid turning green. Worked great. My issue was cooking time. after 20 minutes it was still REALLY raw in the middle. Lowered the temperature and ended up cooking for about an hour total. Still – flavor was GREAT and I’ll definitely be giving it another try.
great twist on traditional cornbread. love the addition of cranberries. I prefer to double the amount of cranberries.
I used cornmeal from a Grist, so it made it very crunchy, a lot better than regular cornmeal. Soaking the cranberries in sugar made it even sweeter.
Excellent! I didn’t make many changes except to double the cranberries and the corresponding T of sugar. If you let the berries sit for at least 10 minutes in the sugar they won’t stain the bread. I usually split it into 2 bread pans to avoid overbaking the edges with a raw center. Really good quick bread! I’m not sure how it keeps because we’ve never had any leftover.
09.26.16 ~ A nice twist on cranberry bread. I made this to go with a pot of spicy chili. The texture is a little drier than other cornbreads I’ve tried. I wonder if using buttermilk would give it a moister texture. I baked in a round cake pan as I wanted wedges rather then squares. All in all a nice recipe.
Everybody in my family loved it, starting wit my five year old, my two teens and husband. I will definitely make it again.
my family loved this one! my six year old brother stuffed it in his mouth as fast as he could 🙂 I was really happy with how it turned out, even with dried cranberries because they weren’t in season
I made mine into bread loafs and added a little bit more cranberries. It turned out really good.
I really like the recipe. However, I baked it for 20 minutes and had it the next day for breakfast and it was still very doughy in the middle. I had to put it in the oven for another 15 minutes to get it done.
I made the recipe as is, except I used cashew milk in place of regular milk. It came out great, although my personal preference would be to have it a little sweeter so next time I may add a little more sugar.
I tried this recipe, followed everything except I added a little bit more sugar… taste amazing
Super-tasty, but the cranberries turn the surrounding cornbread green, which is less than appetizing.
This is a sligtly moist soft cornbread. I love the added flavor of the cranberries. It is a mildly sweet flavor, great texture. I will probably be making this again. It would be great for the holidays too.
There are a couple cornbread recipes on this site that I really like. This one intrigued me because of the cranberries, so I figured I’d give it a try. Made this recipe exactly as written and was a little disappointed with the taste and texture. I found this drier and less moist (and I didn’t overcook) than my favorite corn breads, and quite honestly, I was expecting more of a punch from the fresh cranberries. This is by no means a bad recipe, just for my own personal preference, it was a bit of letdown.