Cranberry Cornbread

Tis the season to scarf this Cranberry Cornbread all winter long!

CURRENT STATUS: Blissfully typing up this recipe as fast as humanly possible while shoving the last delicious cube of cranberry cornbread into my face.

It’s a tough job but somebody’s got to do it!

Once I pick up a fresh bag of cornmeal you can bet your booty I’ll be making another batch of this deliciousness.

Move over blueberry cornbread, there’s a new sheriff in town!

Before I unleash any more cheesy banter on your face (forgive me!!!) let’s put a cork in it (me) and talk about this recipe!

Let’s go cranberry crazy!

First off, I’m here to insist that this festive fruit 110% belongs in your cornbread. HOLY COW IT’S GOOD!

I took my go-to easy cornbread recipe and jazzed it up with a cup of  fresh chopped cranberries and a hearty sprinkling of orange zest. This time around I also used sour cream in the batter (FANTASTIC!) and a little apple cider vinegar to give my milk a buttermilk-like consistency. It’s great for giving the cornbread a bit of extra moistness and rise, making this fluffy cornbread a total treat to dive into all on its own!

Though a little butter, honey, or cranberry butter is always a tasty addition. #FACT

The sweet, fluffy cornbread paired with deliciously tart berries and that kiss of orange zest flavor… HOLD ME BACK! I love it so.

Even my extremely skeptical 5-year-old found herself happily swooning with each bite. The fresh berries get hot and tender when baked in to the bread and add this refreshing burst of flavor in each bite. It almost tastes like you’re slathering the cornbread with cranberry sauce. So. Much. Yes.

Cranberry Cornbread

Snag an 8×8 baking dish and get ready for some Christmas cornbread! You can cut them into 9 jumbo squares of cranberry deliciousness or cut smaller squares to serve 12-15.

5 from 1 vote

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Cranberry Cornbread

Tis the season to scarf this Cranberry Cornbread all winter long!

Course Side Dish

Cuisine American

Keyword Cranberry Cornbread

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 servings

Calories 257 kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

• 1 cup yellow cornmeal (fine or extra fine works best)
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup sour cream or Greek yogurt
• 1 TBSP apple cider vinegar
• 1/2 cup milk
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1/2 tsp salt
• 3/4-1 cup fresh cranberries
• orange zest, to taste (I zested a whole clementine)

Instructions

1. Preheat oven to 375 degrees F.

2. Prep an 8x8 inch square pan by rubbing with butter or oil.

3. Combine cornmeal, flour, baking soda, and salt in a medium bowl. Mix well and set aside.

4. Combine sour cream, milk, and vinegar in a measuring cup or bowl. Mix and set aside.

5. Chop cranberries; cutting each in halves or quarters. It seems a little daunting to do a whole cup but I promise it goes pretty fast and is totally worth it! Add your orange zest to the berries and set aside.

6. In a large pot or skillet over medium-high heat, melt your butter.

7. Once melted, remove from heat and stir in sugar. Use a metal whisk to whisk until well blended.

8. Next, quickly add your eggs and whisk until well incorporated.

9. Add in milk mixture and stir.

10. Next add your cornmeal mixture and beat until very few lumps remain. Fold in cranberries and orange zest.

11. Pour into prepared pan and bake for 40-45 minutes. Insert a toothpick in the very center to test for doneness. When it comes out clean the cornbread is ready! 

12. Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

Recipe Notes

Leftover cornbread can absolutely be frozen for later (woot) or stored in an airtight container on the counter for up to 4 days. I like to microwave leftover cornbread for a few seconds and spread with a little bit of softened butter and a drizzle of raw honey. Warm and melty - yum!

Bake times are using an aluminum 8x8 baking pan. Times will vary if a different size is used as well as if you use a glass baking dish or super dark baking pan. Adjust bake time as needed and enjoy!

Nutrition Facts

Cranberry Cornbread

Amount Per Serving

Calories 257 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Cholesterol 53mg 18%

Sodium 173mg 7%

Potassium 97mg 3%

Total Carbohydrates 35g 12%

Dietary Fiber 1g 4%

Sugars 17g

Protein 3g 6%

Vitamin A 7.1%

Vitamin C 1.1%

Calcium 3.1%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this festive cranberry cornbread recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

crazy for cranberries?

• Mini Candied Pecan Cranberry Goat Cheese Balls
• Honey Roasted Butternut Squash with Cranberries and Feta
• Cranberry Pecan Grilled Cheese