Cranberry Cornbread
Brighten up your cornbread game with this irresistibly moist and flavorful Cranberry Cornbread! Perfectly blending the sweet, nutty essence of yellow cornmeal with the tart punch of fresh or frozen cranberries, this recipe offers a unique twist on a classic comfort food. A touch of honey adds natural sweetness, while buttermilk and melted butter ensure a tender, melt-in-your-mouth texture. Ready in just 40 minutes, this easy recipe is ideal for holiday dinners, as a side for hearty soups, or even as a festive snack. Whether served warm or at room temperature, this cranberry-infused cornbread strikes a delightful balance of sweet and savory flavors that everyone will love!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted
- 2 piece large eggs
- 1 cup fresh or frozen cranberries, chopped
- 2 tablespoons honey
Instructions
Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, eggs, and honey until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter will be slightly lumpy.
Fold the chopped cranberries into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared baking dish and spread it into an even layer with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.
Serve warm or at room temperature, and enjoy as a side for soups, salads, or holiday meals.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 390.0 g | 142% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 156.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 386 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
