Cranberry Nut Cornbread
Infuse your table with the irresistible flavors of fall by trying this Cranberry Nut Cornbread recipe! This delightful twist on classic cornbread combines the rustic charm of yellow cornmeal with the tart pop of fresh or dried cranberries and the satisfying crunch of chopped walnuts or pecans. Lightly sweetened with just the right touch of sugar, this golden bread boasts a buttery, tender crumb that’s perfect for pairing with your favorite soups, chili, or holiday feasts. Ready in just 40 minutes, this easy-to-make cornbread is baked to golden perfection and can be enjoyed warm or at room temperature. Whether served as a savory side dish or a standalone treat, this Cranberry Nut Cornbread is a must-try addition to your recipe repertoire!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted)
- 2 unit Large eggs
- 0.75 cup Fresh or dried cranberries
- 0.5 cup Chopped nuts (walnuts or pecans)
Directions
Step 1
Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
Step 2
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir well to combine.
Step 3
In a separate bowl, whisk together the milk, melted butter, and eggs until fully combined.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.
Step 5
Fold in the cranberries and chopped nuts, ensuring they are evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared baking pan and spread it into an even layer with a spatula.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove the cornbread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 9
Slice the cranberry nut cornbread into squares and serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (929.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2379.1 |
| Total Fat 107.0g | 0% |
| Saturated Fat 40.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 525.3mg | 0% |
| Sodium 2778.4mg | 0% |
| Total Carbohydrate 319.0g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 85.7g | |
| Protein 52.1g | 0% |
| Vitamin D 187.4IU | 0% |
| Calcium 437.0mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1203.6mg | 0% |
Source of Calories