Cranberry Corn Bread
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter, melted, plus more to grease pan
- 1cup cranberries
- ½cup confectioners' sugar
- ¾cup stone ground cornmeal
- 1cup all-purpose flour
- ½cup sugar
- ¾teaspoon salt
- 1tablespoon baking powder
- 1cup milk
- 1large egg
Nutritional analysis per serving (12 servings)
157 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 3 grams protein; 159 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
- Step 2
Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
- Step 3
Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
- Step 4
Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
- Step 5
Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.
Private Notes
Comments
added blueberries mixed with a bit of brown sugar instead of cranberries yum!
Hope you liked the cornbread! The cranberries are added to the bowl with the confectioners' sugar in step 2.
I make this for the holidays all the time it is the perfect recipe. I use 5 tablespoons of butter instead as it gives it a much better taste, color and consistency....
Cut each cranberry in half?
Used 3T butter melted, 1.5 cups cranberries chopped in food processor, 1/4 cup plus 1/8 cup for each sugar (25% reduction), 1 cup of cornmeal, 3/4 cup flour
I used 1/4 cup less with both sugars. Didn't miss it. I think next time I will increase the amount of cranberries. I also will try increasing the butter.