Cranberry Cornbread
The perfect sweet-savory Thanksgiving recipe! This cornbread is loaded with corn and fresh cranberries, giving it a sweet, textured crumb, bursting with tartness.
Equipment
- 9"x13" baking pan
- 1 Electric mixer with paddle attachment
- 1 Medium bowl
Ingredients
- ½ cup butter, softened (8 Tbsp)
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups All-purpose flour
- 1 cup yellow corn meal finely-ground
- 2 tsp baking powder
- 1 cup canned cream-style corn
- ½ cup milk
- 1 cup fresh cranberries washed and halved
- 1 pinch salt
Instructions
- Preheat the oven to 375?.In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs and beat to combine.
- In a separate bowl, combine the dry ingredients (flour, cornmeal, baking powder, and salt). Stir until ingredients are evenly distributed.
- In the large bowl, beat in half of the flour mixture into the butter mixture. Add the milk and beat together. Add the remaining flour mixture and beat to combine. Then beat in the creamed corn. Finally, stir in the cranberries until evenly distributed.
- Pour the cornbread batter into a greased 9"x13" baking pan. Bake at 375? for 40-50 minutes, or until a toothpick inserted into the center of the bake comes out clean. The top should be golden brown.
- Let the cornbread rest in the pan for 10 minutes. Then, gently slide a butter knife around the edges and cut into 12 squares. Use a spatula to serve.Store leftovers in the refrigerator in an airtight container or bag.
Notes
Make ahead and freeze: Get ahead of your Thanksgiving cooking but making this recipe ahead of time. Just follow the instructions as written, and in the last step, let the cornbread cool completely. Then transfer the squares to an airtight container or bag and freeze for up to 3 months.
Reheating: Let frozen cornbread thaw in the refrigerator overnight, then microwave to reheat. Or, reheat in the oven at 300? for about 10 minutes.