Cranberry Cornbread #CranberryWeek

Cranberry Cornbread

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures.
Monday November 21st through Friday November 25th we will be sharing our favorite cranberry recipes with cranberry lovers like you! We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I’m starting off the week with a Cranberry Cornbread. You can serve this as a snack, breakfast or easy side dish.

I like to use fresh cranberries and toss them in a bit of powdered sugar. The sugar neutalizes the berry tartness and keeps the color from running.

Cranberry Week logo

 

Cranberry Cornbread #CranberryWeek

Yield: 12 slices

Serving Size: 1 slice

Ingredients

  • 1 cup cornmeal
  • 1 cup self-rising flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 cup milk
  • 1 egg
  • 1/4 cup oil
  • 1/2 cup fresh cranberries, halved or chopped
  • 1/4 cup powder sugar

Instructions

  • Grease an 8x8-inch baking dish. Set aside.
  • Toss cranberries in powdered sugar. Set aside.
  • Whisk together corn meal, flour, salt, baking powder and sugar.
  • In a separate bowl, whisk together milk, egg and oil. Add to dry ingredients. Stir in cranberries with any leftover powdered sugar. Pour into prepared dish.
  • Bake at 425 until golden brown and inserted toothpick comes out clean.
  • Cool dish on wire rack until cool enough to cut.
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Food for thought…Do you enjoy cranberries in breads? Which kind do you like best? A quick bread, fruit and nut white breads or a cornbread? I’d love to hear your ideas below in a comment! 
Cranberry Cornbread

Enjoy all these delicious cranberry recipes being shared today!

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