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.
Cranberry Cornbread
Ingredients
- 1 cup yellow cornmeal (fine or extra fine works best)
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ cup sour cream or Greek yogurt
- 1 TBSP apple cider vinegar
- ½ cup milk
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ tsp salt
- 3/4-1 cup fresh cranberries
- orange zest, to taste (I zested a whole clementine)
Instructions
- Preheat oven to 375 degrees F.
- Prep an 8×8 inch square pan by rubbing with butter or oil.
- Combine cornmeal, flour, baking soda, and salt in a medium bowl. Mix well and set aside.
- Combine sour cream, milk, and vinegar in a measuring cup or bowl. Mix and set aside.
- 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.
- In a large pot or skillet over medium-high heat, melt your butter.
- Once melted, remove from heat and stir in sugar. Use a metal whisk to whisk until well blended.
- Next, quickly add your eggs and whisk until well incorporated.
- Add in milk mixture and stir.
- Next add your cornmeal mixture and beat until very few lumps remain. Fold in cranberries and orange zest.
- 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!
- Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!
Notes
Nutrition
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!
Questions & Reviews
Can this be used with dried cranberries?
Hi Rick! I haven’t tested it with dried cranberries yet but it’s totally worth experimenting. Let me know if you get a chance to try it out! xoxo
Loved it!! The 2nd time I made it I used strawberry yogurt.. great taste
This was amazing! Followed the recipe exactly and everyone loved it, either plain or with a little butter and honey. Got my turkey stock and last of Thanksgiving’s turkey out of the freezer and made turkey soup with wild rice to go with. Perfect pairing.
Wonderful recipe! So flavorful, and so easy. I used fine water ground style corn meal from Buffaloe Millimg Co. in Kittrell NC.
This is such a fun twist on regular cornbread! The cranberries add the perfect sweet flavor!
I love cranberries and cornbread, so I know I’m in for a treat! Thank you. 🙂
oooh i will try this out! my family loves your cornbread recipe. i usually bake it in an ovenproof skillet. fewer dishes, so delicious! 🙂
I’m super excited for you to try it Sarah!
Absolutely amazing! This is probably one of my favorite recipes. The cornbread is sweet and cakey while the cranberries add the perfect balance of tartness and crunch. Delicious!!!
Sooooo stoked you enjoyed it Jen, thank you!