A delicious holiday cranberry cornbread! Sweet cranberries with a savory cornbread! What could be better?
Ingredients
- cranberries: 0.5 cup (chopped)
- white sugar: 1 Tbsp
- ½ cups all-purpose flour: 1 piece
- yellow cornmeal: 1 cup
- white sugar: 0.5 cup
- baking powder: 1 Tbsp
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- ⅓ cups milk: 1 piece
- eggs: 2 piece (beaten)
- butter: 3 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
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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.
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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.
