Cranberry Cornbread

Cranberry Cornbread

Give classic cornbread a tart twist by stirring in a favorite fall fruit.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

9

servings

1 1/4
cups Gold Medal® 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
  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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage
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.
Did You Know?
This recipe uses two ingredients indigenous to North America: cranberries and corn.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 260mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 2g,
    • Sugars 12g),
  • Protein 5g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.