This delicious holiday cranberry cornbread recipe combines sweet cranberries with a savory cornbread! What could be better?!
Ingredients
- 0.5 cups chopped cranberries
- 1 tablespoon white sugar
- 1.5 cups all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cups white sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.33 cups milk
- 2 eggs , beaten
- 3 tablespoons butter , melted
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
-
2
Toss cranberries with 1 tablespoon sugar in a bowl; set aside. Whisk flour, cornmeal, ½ cup sugar, baking powder, baking soda, and salt together in a separate bowl.
-
3
Whisk milk, eggs, and melted butter together in a third bowl; stir into flour mixture just until batter moistened. Stir cranberries into batter; pour into the prepared baking dish.
-
4
Bake in the preheated oven until cornbread is golden brown, 18 to 20 minutes. Cool completely in the pan before cutting into squares.
Nutrition Facts
Per serving
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