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.
Serves:
Ingredients
- ½cupcranberries,chopped
- 1tbspwhite sugar,plus an additional ½ cup
- 1½cupsall-purpose flour
- 1cupyellow cornmeal
- 1tbspbaking powder
- ½tspbaking soda
- ¼tspsalt
- 1⅓cupsmilk
- 2eggs,beaten
- 3tbspbutter,melted
Instructions
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Preheat the oven to 425 degrees. Grease an 8-inch square baking dish.
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Stir cranberries with 1 tablespoon of sugar in a bowl.
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Whisk the flour, cornmeal, ½ cup of sugar, baking powder, baking soda, and salt in a separate bowl.
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Whisk the milk, eggs, and melted butter together in a third bowl.
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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.
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Bake in the oven for about 18 to 20 minutes, until the corn bread is golden brown.
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Let cool completely in the pan before cutting into squares for serving. Enjoy!
Nutrition
- 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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