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Cranberry Cornbread

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By Betty Crocker Kitchens
Updated Jan 8, 2010
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Give classic cornbread a tart twist by stirring in a favorite fall fruit.

Cranberry Cornbread

  • Prep Time 15 min
  • Total 45 min
  • Servings 9
  • Ingredients 10
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

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

Nutrition

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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