Cranberry Corn Bread

Cranberry Corn Bread

4 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 5 m
Recipe by  HollyBerrie

“A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?”

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Adjust Servings

Original recipe yields 1 8-inch pan



  1. Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  2. 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.
  3. 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.

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Reviews (4)

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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.



It was delicious, I also added some pistachios to it, it looked and tasted really good.



Super-tasty, but the cranberries turn the surrounding cornbread green, which is less than appetizing.

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Amount Per Serving (15 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 26.1 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet



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Sweet Corn Bread


next recipe:

Cranberry Pumpkin Chip Bread