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TEST KITCHEN APPROVED

Cranberry Cornbread

Name: Cranberry Cornbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 servings
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1-1/2 cups all-purpose flour; 1 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon salt; 1-1/2 cups buttermilk; 1 cup cranberries, halved

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Sylvia Gidwani, Milford, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 27, 2023

During the holidays, I make several pans of this sweet cakelike cornbread for family and friends. Whole blueberries—coated in flour—can be used in place of the cranberries. —Sylvia Gidwani, Milford, New Jersey

TEST KITCHEN APPROVED

Cranberry Cornbread

3 Reviews Add your review

Yield:9 servings

Prep:15 min

Cook:40 min

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Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup cranberries, halved

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Directions

1
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries.