Melissa Davis
@davisflowmelissa
Cranberry Cornbread Delight
A delightful twist on traditional cornbread, this Cranberry Cornbread Delight combines the sweetness of cranberries with the hearty texture of cornmeal, making it a perfect side dish or snack for any occasion.
Details
- Cuisine:american
- Meal Type:snack
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:11
- Views:4
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings15
Ingredients
- 1/2 cup
- 1 tablespoon
- 1 1/2 cups
- 1 cup
- 1/2 cup
- 1 tablespoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1 1/3 cups
- 2
- 3 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Cranberry Cornbread Delight.
Step 1
Start by preheating your oven to a warm 425°F (220°C). While the oven warms up, take a moment to grease an 8-inch square baking dish to ensure your cornbread comes out easily after baking. In a small bowl, toss the chopped cranberries with a tablespoon of sugar, allowing them to sweeten and release their juices. In a separate bowl, whisk together the all-purpose flour, cornmeal, 1/2 cup of sugar, baking powder, baking soda, and salt until well combined. In another bowl, mix the milk, beaten eggs, and melted butter, creating a rich and creamy mixture. Now, pour this milk mixture into the dry ingredients, stirring gently until just moistened—be careful not to overmix! Fold in the sweetened cranberries, and then pour the batter into your prepared baking dish. Bake in the preheated oven for about 18 to 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Once baked, let the cornbread cool completely in the pan before cutting it into squares. Serve warm and enjoy the delightful blend of flavors!
How to Serve
This cornbread pairs beautifully with a dollop of butter or a drizzle of honey. It also makes a great side for soups and stews, or can be enjoyed on its own as a tasty snack.
How to Store
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.