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Cranberry Cornbread Recipe

Tiny, tart, and crimson-hued, cranberries have a lot to boast about. Most importantly, though, are their powerful health benefits.

Cranberries are known to play a role in preventing urinary tract infections, reducing the risk of gum disease, and protecting against a range of other diseases and cancers. Need more convincing? Cranberries can potentially prevent ulcers, and they contain hippuric acid, which has natural antibiotic ingredients. We think it’s time to start popping at least a few cranberries per day into your diet. Check out one of our favorite recipes here.

Cranberry Cornbread

0.0 from 0 votes
Recipe by Nutrition World
Servings

9

servings
Calories

230

kcal
Baking Time

25-30

min
Net Carbs

33

g

    Cranberries put a quirky spin on this traditional Southern favorite.

    Ingredients

    • 1 ¼ cups

      all-purpose flour

    • ¾ cup

      cornmeal

    • cup

      sugar

    • 2 tsp

      baking powder

    • ½ tsp

      salt

    • 2

      eggs

    • ¾ cup

      milk

    • ¼ cup

      vegetable oil

    • 1 cup

      chopped fresh or frozen cranberries

    • 2 Tbsp

      sugar

    Directions

    • Preheat oven to 400° F. Grease the bottom and sides of a square baking pan with cooking spray. 

    • In large bowl, stir the flour, cornmeal, 1/3 cup sugar, baking powder, and salt until mixed. 

    • Add the eggs, milk, and oil. Beat with a spoon until mixed. 

    • In small bowl, toss the cranberries and 2 tablespoons sugar until coated. Fold the cranberries into the batter and spread in the prepared pan. 

    • Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

    • Nutrition Facts (per serving): Calories—230 Total Fat—8g Saturated Fat—2g Cholesterol — 50mg Sodium—260mg Carbohydrate—35g Dietary Fiber—2g Protein—5g

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