5 from 42 votes
Cranberry Cornbread
Cranberry Cornbread combines the hearty texture of fine cornmeal with the tart freshness of chopped cranberries and citrus zest. This recipe uses a classic blend of sour cream, milk, and apple cider vinegar to create a moist batter, balanced with butter and sugar before baking to a golden crust. The fresh cranberries add bursts of tangy flavor throughout the tender crumb, which is enhanced by the brightness of orange zest. This bread is suitable for serving alongside soups or as a sweet yet hearty snack.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
12
servings
Calories:
257 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup cornmeal fine or extra fine works best, yellow
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ cup sour cream or Greek yogurt
- 1 TBSP apple cider vinegar
- ½ cup milk
- ½ cup butter unsalted
- 1 cup granulated sugar
- 2 egg large
- ½ tsp salt
- 3/4-1 cup cranberries fresh
- orange I zested a whole clementine, zest, to taste
Instructions
- Preheat oven to 375 degrees F.
- Prep an 8x8 inch square pan by rubbing with butter or oil.
- Combine cornmeal, flour, baking soda, and salt in a medium bowl. Mix well and set aside.
- Combine sour cream, milk, and vinegar in a measuring cup or bowl. Mix and set aside.
- Chop cranberries; cutting each in halves or quarters. It seems a little daunting to do a whole cup but I promise it goes pretty fast and is totally worth it! Add your orange zest to the berries and set aside.
- In a large pot or skillet over medium-high heat, melt your butter.
- Once melted, remove from heat and stir in sugar. Use a metal whisk to whisk until well blended.
- Next, quickly add your eggs and whisk until well incorporated.
- Add in milk mixture and stir.
- Next add your cornmeal mixture and beat until very few lumps remain. Fold in cranberries and orange zest.
- Pour into prepared pan and bake for 40-45 minutes. Insert a toothpick in the very center to test for doneness. When it comes out clean the cornbread is ready!
- Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!
Cup of Yum
Notes
- Freeze leftover cornbread to extend its shelf life or store in an airtight container on the counter up to 4 days.
- Reheat by microwaving briefly and top with softened butter and raw honey for a warm, flavorful treat.
- Baking time varies with pan size and material; an 8x8 aluminum pan is recommended for the stated bake times.
Nutrition Information
Calories
257kcal
(13%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
53mg
(18%)
Sodium
173mg
(7%)
Potassium
97mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
355IU
(7%)
Vitamin C
0.9mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 257
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 173mg | 7% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.