For Sheryl’s holiday party, I had big plans, dreaming of making something extravagant, but alas, Lon and I got sick, and I spent most of yesterday on my couch. Today, I feel a lot better, so at least I’ll get to go to the party, but now I had to settle for something much simpler to bring. Simple can still be dressed up, and the cranberries add that bit of red to make it more festive. I used the amount of cranberries I had handy, but feel free to add a bit more.

Did you know cranberries looked like this inside? I sure didn’t.

inside a cranberry

On to the recipe…

Cranberry Cornbread

  • 1 3/4 cups cranberries, halved
  • 1 cup sugar + 2 tablespoons
  • 2/3 cup butter, melted
  • 3 eggs
  • 1 2/3 cups milk
  • 2 1/3 cups all-purpose flour
  • 1 cup cornmeal
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt
  1. Preheat oven to 400 degrees F (375 degrees F with convection). Prepare a 9X13 baking pan with non-stick spray.
  2. In a small bow, toss cranberries with 2 tablespoons of sugar. Set aside.
    cranberries with sugar
  3. In a large mixing bowl, mix butter and 1 cup of sugar. Whisk in eggs one at time, then milk. Combine flour, cornmeal, baking powder, and salt in a separate bowl. Mix dry ingredients into wet mixture, just until combined.
  4. Fold in cranberries. Pour into the pan and bake for 20-25 minutes or until a toothpick comes out clean. They can be served warm or room temperature.

cranberry cornbread 2

posted by jessica at 09:08 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.