Cranberry Corn Bread Recipe

Cranberry Corn Bread Recipe

How To Make Cranberry Corn Bread

Holidays will be merrier with this savory corn bread! It’s a soft and filling dish, loaded with sweet and tart cranberries for the tastiest side.

Preparation: 15 minutes
Cooking: 20 minutes
Cool Time: 30 minutes
Total: 1 hour 5 minutes



  • ½cupcranberries,chopped
  • 1tbspwhite sugar,plus an additional ½ cup
  • cupsall-purpose flour
  • 1cupyellow cornmeal
  • 1tbspbaking powder
  • ½tspbaking soda
  • ¼tspsalt
  • 1⅓cupsmilk
  • 2eggs,beaten
  • 3tbspbutter,melted


  1. Preheat the oven to 425 degrees. Grease an 8-inch square baking dish.

  2. Stir cranberries with 1 tablespoon of sugar in a bowl.

  3. Whisk the flour, cornmeal, ½ cup of sugar, baking powder, baking soda, and salt in a separate bowl.

  4. Whisk the milk, eggs, and melted butter together in a third bowl.

  5. Pour the milk mixture into the dry ingredients and stir just until moistened. Stir the cranberries into the batter. Pour into the prepared baking dish.

  6. Bake in the oven for about 18 to 20 minutes, until the corn bread is golden brown.

  7. Let cool completely in the pan before cutting into squares for serving. Enjoy!


  • Calories: 131.40kcal
  • Fat: 3.86g
  • Saturated Fat: 2.09g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 1.04g
  • Polyunsaturated Fat: 0.38g
  • Carbohydrates: 20.44g
  • Fiber: 0.92g
  • Sugar: 2.30g
  • Protein: 3.48g
  • Cholesterol: 29.60mg
  • Sodium: 136.74mg
  • Calcium: 98.64mg
  • Potassium: 68.64mg
  • Iron: 1.26mg
  • Vitamin A: 39.84µg
  • Vitamin C: 0.49mg
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