Monday, November 28, 2011

Cranberry Corn Bread

Cranberry Corn Bread - stir things up

Recipe Details

recipe thumbnail

Cranberry Corn Bread

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9 Servings, Prep Time: 15 Minutes, Cook Time: 40 Minutes


During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 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


  1. In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries.
  2. Transfer to a greased 9-in. square baking pan. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Nutritional Information

Servings Per Recipe: 9
Amount Per Serving
Calories: N/A

Nutrition information is not available for Personal Recipes and for a small number of Kitchen Approved recipes

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