Cornbread Ring with Cranberries

Ring in an elegant, new cornbread. It’s the “berry” easiest when you use a shapely new pan.

  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 12

Ingredients

4
pouches (6.5 ounces each) Betty Crocker™ cornbread & muffin mix
1 1/3
cups milk
1/2
cup butter or margarine, melted
4
eggs
1
cup dried cranberries
  • 1 Heat oven to 375°F. Spray braided ring mold with cooking spray.
  • 2 Stir muffin mix, milk, butter and eggs in large bowl until well blended. Stir in cranberries. Spoon into ring mold.
  • 3 Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up. Cool completely, about 30 minutes.

Expert Tips

Stir up a big pot of honey butter to serve with this elegant bread, using two sticks of softened butter and 2 tablespoons of honey.

No cranberries? Chopped dried apricots make a tasty stand-in.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
(
Calories from Fat
110 ),
% Daily Value
Total Fat
12 g
12 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
95 mg
95 %;
Sodium
260 mg
260 %;
Total Carbohydrate
20 g
20 %
(Dietary Fiber
2 g
2 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.