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Cornbread Ring with Cranberries

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

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  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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