Cranberry Corn Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRANBERRY CORNBREAD



Cranberry Cornbread image

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.

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
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

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-WALNUT CORNBREAD



Cranberry-Walnut Cornbread image

Make and share this Cranberry-Walnut Cornbread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup fine-grind yellow cornmeal, preferably stone ground
1 cup unbleached all-purpose flour
3/4 cup packed light brown sugar (or granulated maple sugar)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 orange, zest of
1 cup fresh cranberries, coarsely chopped
1 cup walnuts, chopped
2 large eggs
1 cup buttermilk
6 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
  • Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
  • Add in the cranberries and walnuts; stir to combine.
  • In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
  • Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
  • Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

CORNBREAD WITH DRIED CRANBERRIES



Cornbread With Dried Cranberries image

From the blog biggreencookbook.com and the original recipe from Williams-Sonoma. I rearranged the recipe and added a few things. The maple butter recipe is from about.com. It's quite good but very rich. As a rule, I will usually be serving this cornbread with a meal- thus saving the maple butter spread for special occasions. A teaser recipe presented to you to jump start the beginning of autumn in a few weeks. --Tasty Dish-- and I enjoyed the cornbread today for elevenses!

Provided by COOKGIRl

Categories     Quick Breads

Time 42m

Yield 1 8-inch bread

Number Of Ingredients 13

4 tablespoons unsalted butter
2/3 cup yellow cornmeal
2/3 cup unbleached flour
1 1/2 tablespoons powdered sugar (okay to use granulated sugar)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg (my addition)
1 cup buttermilk
1 large egg, beaten
1/2 cup dried cranberries (*I used orange flavored dried cranberries from Trader Joes)
1/2 cup maple syrup
scant 1/3 cup butter
1/2 teaspoon vanilla extract (I added this)

Steps:

  • *Note: you can mimic the flavor of Trader Joes' brand of orange flavored dried cranberries by stirring about 1/4 teaspoon of orange extract into the batter.
  • CORNBREAD: Preheat oven to 375 degrees (190 degree C).
  • In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet.
  • Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!) Using oven mitts, rotate the pan as need to coat bottom evenly with melted butter. Remove from oven.
  • In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and nutmeg. Make a well in the center. Whisk together the buttermilk, melted butter and beaten egg and pour it into the cornmeal mixture.
  • Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter.
  • Coarsely chop the cranberries and stir them into the batter. Tip: to make chopping the cranberries easier, wet the knife on both sides. Spread batter evenly into the hot pan.
  • Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes.
  • Let cool on wire rack for 5 minutes. Best served warm.
  • If desired, spread some of the maple butter onto each slice of cornbread.
  • MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer).
  • Stir in butter.
  • Pour mixture into a [deep] bowl (use a *deep* bowl to avoid splattering yourself with the hot liquid!), stir in the vanilla extract and beat with electric mixer until thick and creamy, about 4 minutes.
  • Keep stored in glass container in the refrigerator.

Nutrition Facts : Calories 1663.1, Fat 57.1, SaturatedFat 32.8, Cholesterol 317.9, Sodium 2177.1, Carbohydrate 262.5, Fiber 10.6, Sugar 122.1, Protein 30.4

CRANBERRY CORNBREAD



Cranberry Cornbread image

Give classic cornbread a tart twist by stirring in a favorite fall fruit.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 10

1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 cup chopped fresh or frozen cranberries
2 tablespoons sugar

Steps:

  • Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
  • In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
  • In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

CORN BREAD WITH FENNEL SEEDS, DRIED CRANBERRIES, AND GOLDEN RAISINS



Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins image

Categories     Bread     Bake     Thanksgiving     Cranberry     Raisin     Cornmeal     Fall     Gourmet

Yield Makes 10 servings

Number Of Ingredients 14

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal (not coarse)
1/3 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
2 large eggs
1 1/2 cups well-shaken buttermilk
1/2 cup golden raisins, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
1 1/2 tablespoons fennel seeds, coarsely crushed with a mortar and pestle or pulsed in an electric coffee/spice grinder
Special Equipment
10 miniature (3- by 2- by 1 1/2-inch) metal loaf pans

Steps:

  • Preheat oven to 375°F. Butter loaf pans and dust with flour, knocking out excess.
  • Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl. Whisk together butter, eggs, and buttermilk in another bowl and add to flour mixture, stirring until just combined. Stir in raisins, cranberries, and fennel seeds.
  • Divide batter among pans, smoothing tops, and let stand 10 minutes. Bake in middle of oven until tops are pale golden and a tester comes out clean, 20 to 25 minutes. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.

CRANBERRY CORNBREAD



Cranberry Cornbread image

A moist cornbread with a bit of tang.

Provided by Ronald Chupich

Categories     Sweet Breads

Time 25m

Number Of Ingredients 5

1 box jiffy corn muffin mix
1/2 can(s) 14 oz whole cranberry (use only 1/2 can)
2 Tbsp mayonaise
1 large egg
OMIT MILK FROM BOX DIRECTIONS, REPLACE WITH CRANBERRY.

Steps:

  • 1. Follow box directions. Omit milk, use cranberries and mayo in place of milk. Box directions are as followed:
  • 2. Preheat oven 450*F, Grease muffin tin or pie plate, (Cooking spray works well).
  • 3. Blend ingredients, batter will be slightly lumpy. (For max. crown on muffins, let batter rest for 2-3 mins. before filling cups) fill 2/3 full.
  • 4. Bake 15-20 minutes or golden brown. Test doneness w/toothpick in the center. If it comes out clean then it's done. Allow to cool. Slice and serve.

CRANBERRY CORNBREAD BITES



Cranberry Cornbread Bites image

Provided by Patricia Heaton

Categories     appetizer

Time 1h5m

Yield 24 bites

Number Of Ingredients 16

2 cups fresh or frozen cranberries
1/3 cup sugar
1 orange, zested
Pinch kosher salt
Nonstick cooking spray
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2/3 cup whole milk
1 large egg
6 tablespoons unsalted butter, melted
3 tablespoons unsalted butter, softened
1 tablespoon finely chopped fresh chives
4 ounces thinly sliced deli ham, each slice quartered

Steps:

  • Special equipment: a 24-cup mini-muffin tin
  • For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container.
  • For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin.
  • For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins.

CRANBERRY CORN BREAD



Cranberry Corn Bread image

A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?

Provided by HollyBerrie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 15

Number Of Ingredients 11

½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2 eggs, beaten
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  • Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
  • Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g

More about "cranberry corn bread recipes"

CRANBERRY CORNBREAD RECIPE - KING ARTHUR BAKING
Preheat the oven to 425°F. Grease an 8" cast iron skillet with butter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
From kingarthurbaking.com
  • Preheat the oven to 425°F. Grease an 8" cast iron skillet with butter., In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • Place the cranberries in a separate bowl, sprinkle 1/4 cup of the flour mixture over them, tossing to coat, and set aside., In a large measuring cup, whisk together the eggs and buttermilk.


CRANBERRY CORNBREAD - THE VIEW FROM GREAT ISLAND

From theviewfromgreatisland.com
5/5 (2)
Total Time 35 mins
Category Bread
Published Nov 15, 2022


RECIPE FOR CRANBERRY SAUCE - CARLSBAD CRAVINGS
Classic Cranberry Sauce: Simple and traditional with cranberries, sugar, and water instead of orange juice. Pineapple Cranberry Sauce: See my recipe for how to make this sweet and …
From carlsbadcravings.com


HAWAIIAN BREAD CRANBERRY PECAN STUFFING - FLAVOR MOSAIC
Nov 13, 2024 Bread: For the best texture, Use day-old or slightly stale bread like King’s Hawaiian Sweet Bread, Hawaiian rolls, sourdough, French, or ciabatta.Stale bread absorbs the flavors without becoming mushy. Cube the …
From flavormosaic.com


MOIST CRANBERRY BREAD WITH EASY ORANGE GLAZE
Nov 12, 2024 In a small bowl add the 1 cup powdered sugar, the other half of the orange zest and 1.5 tablespoons of the fresh squeezed orange juice. Use a whisk to combine the glaze till …
From farmhouseharvest.net


TODAY’S THROWBACK THANKSGIVING: GET THE RETRO RECIPES
22 hours ago Stefano Secchi adapted the recipe using turkey legs for Thanksgiving because, well, no one ever wants the white meat and the legs seem to go quick. “Bed of polenta, middle …
From today.com


NO KNEAD CRANBERRY BREAD - IF YOU GIVE A BLONDE A …
Nov 7, 2024 Yeast: The recipe is written for instant yeast, but active dry yeast can also be used. Check that the yeast is not expired. Water: Warm the water to about 95 to 100°F before using in the recipe. Honey: A good quality honey …
From ifyougiveablondeakitchen.com


BEST CRANBERRY CORNBREAD BITES RECIPES | FOOD …
Feb 4, 2022 For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break …
From foodnetwork.ca


CRANBERRY CORNBREAD - SUGAR AND CHARM
Sep 27, 2021 FAQ: How to Make Gluten-Free Cranberry Cornbread. To make this cranberry cornbread gluten-free, simply swap the flour with a gluten-free blend like Bob’s Red Mill 1-to-1 Baking Flour. This switch works perfectly with …
From sugarandcharm.com


CRANBERRY CORN BREAD RECIPE | RECIPES.NET
Sep 11, 2024 Preheat the oven to 425 degrees. Grease an 8-inch square baking dish. Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk the flour, cornmeal, ½ cup of sugar, baking powder, baking soda, and salt in a separate …
From recipes.net


CRANBERRY CORNBREAD - PEAS AND CRAYONS
Nov 30, 2018 Let’s go cranberry crazy! First off, I’m here to insist that this festive fruit 110% belongs in your cornbread. HOLY COW IT’S GOOD! I took my go-to easy cornbread recipe and jazzed it up with a cup of fresh chopped …
From peasandcrayons.com


CRANBERRY-CORNMEAL QUICK BREAD RECIPE - BON APPéTIT
Oct 14, 2007 Preparation. Step 1. Position rack in center of oven and preheat to 350°F. Spray 9x5x3-inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in ...
From bonappetit.com


CRANBERRY CORNBREAD – HILAND DAIRY
Directions. Preheat oven to 375 degrees. Liberally spray a 8×8 inch baking pan with non-stick cooking spray. In a bowl stir together thawed cranberries and orange zest.
From hilanddairy.com


CRANBERRY BREAD RECIPE - GREEDYEATS.COM
Nov 9, 2024 This Cranberry Bread Recipe is a quick bread that bakes a super moist and soft loaf dotted with fresh cranberries and scented with fresh oranges. 5 from 4 votes. Print Pin Rate. Course: Breakfast, Snack. Cuisine: American. …
From greedyeats.com


CRANBERRY CORNBREAD RECIPE - THEKITCHENPAPER.COM
Nov 13, 2017 Preheat the oven to 400F. Combine the cornmeal, flour, salt, sugar, baking soda, and baking powder in a bowl. Whisk to combine, then add the cranberries.
From thekitchenpaper.com


CAST-IRON SKILLET CORNBREAD - TODAY
22 hours ago This is pure Southern cornbread. The recipe comes from my grandmother, Big Mama, from Winona, Mississippi. ... Holiday Cranberry Gelatin Mold. Brown Butter-Bourbon …
From today.com


THANKSGIVING DINNER RECIPES - BEST THANKSGIVING RECIPES
1 day ago Sharing all of my favorite thanksgiving dinner recipes! The best of the best - turkey, side dishes, desserts, cocktails and more! ... CRANBERRY SAUCE. Vanilla Bourbon …
From howsweeteats.com


CRANBERRY AND CORNBREAD COBBLER | CHEF RONNIE WOO
Dec 1, 2022 Transfer the cranberry filling to an 8 x 8-inch baking dish and set aside. In the same bowl, mix together the cornmeal, flour, granulated sugar, baking powder, salt, melted butter, egg and milk until combined. Spread the …
From rachaelrayshow.com


HOLIDAY CRANBERRY GELATIN MOLD
22 hours ago Chef notes. For Christmas, my other mother, Martha, would use lime-flavored gelatin and cottage cheese instead of cranberry sauce. The color would match her Christmas …
From today.com


THANKSGIVING MENU + MAKE AHEAD RECIPES - ASKTHEFOODGEEK.COM
Nov 12, 2024 Toast the corn bread chunks; Toast the pecans; Assemble day of, add apple cider, then bake; There are so many interesting stuffing recipes out there. The Pioneer Woman has …
From askthefoodgeek.com


OUR BEST CRANBERRY BREAD RECIPES - TASTE OF HOME
Feb 13, 2024 Cranberry Cornbread Recipe photo by Taste of Home. Cranberry Cornbread During the holidays, I make several pans of this sweet, cake-like cranberry bread for family …
From tasteofhome.com


CRANBERRY APPLE WALNUT STUFFING - RENAL DIET HQ
Oct 30, 2024 1. Preheat oven to 300'F. Place bread cubes on two rimmed baking sheets and spread into an even layer. 2. Place both sheet pans into the oven on opposite racks and allow …
From renaldiethq.com


Related Search