Cranberry Cornbread
This cranberry cornbread is a tender, buttery holiday quick bread with sweet cornbread flavor and bright, tart cranberries in every bite. It’s a festive twist on classic cornbread and makes a perfect Christmas side dish for your holiday table.
Ingredients
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup melted butter
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup cranberries
Instructions
- Preheat your oven to 350°F, grease a 9x13 baking dish, and set it aside.
- In a medium-sized mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt and mix well.
- In a large mixing bowl, combine the eggs, milk, melted butter, and vanilla and mix well.
- Slowly stir the dry ingredients into the wet ingredients, mixing until combined but still lumpy.
- Fold in the cranberries.
- Pour into your baking dish and bake for 30 to 35 minutes or until golden brown on top and a toothpick comes out clean in the center.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 424mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.