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Cranberry Cornbread

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Cranberry Cornbread
  • Prep 15 min
  • Total 45 min
  • Ingredients 10
  • Servings 9
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Give classic cornbread a tart twist by stirring in a favorite fall fruit.
Updated Apr 3, 2014

Ingredients

  • 1 1/4 cups 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

  • 1
    Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
  • 2
    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.
  • 3
    In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
  • 4
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    If you have fresh cranberries left over, place them on a cookie sheet and freeze. Once frozen, put them in a freezer bag and store in the freezer.
  • tip 2
    This recipe uses two ingredients indigenous to North America: cranberries and corn.

Nutrition Information

230 Calories, 8g Total Fat, 5g Protein, 35g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
260mg
11%
Potassium
90mg
3%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
6%
Sugars
12g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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