Cranberry Nut Cornbread
Infuse your table with the irresistible flavors of fall by trying this Cranberry Nut Cornbread recipe! This delightful twist on classic cornbread combines the rustic charm of yellow cornmeal with the tart pop of fresh or dried cranberries and the satisfying crunch of chopped walnuts or pecans. Lightly sweetened with just the right touch of sugar, this golden bread boasts a buttery, tender crumb that’s perfect for pairing with your favorite soups, chili, or holiday feasts. Ready in just 40 minutes, this easy-to-make cornbread is baked to golden perfection and can be enjoyed warm or at room temperature. Whether served as a savory side dish or a standalone treat, this Cranberry Nut Cornbread is a must-try addition to your recipe repertoire!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted)
- 2 unit Large eggs
- 0.75 cup Fresh or dried cranberries
- 0.5 cup Chopped nuts (walnuts or pecans)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir well to combine.
In a separate bowl, whisk together the milk, melted butter, and eggs until fully combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.
Fold in the cranberries and chopped nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan 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. Then transfer it to a wire rack to cool completely.
Slice the cranberry nut cornbread into squares and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 141 mg | 3% | |
*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.
