Description
Experience the joy of homemade Sweet & Tangy Cranberry Cornbread! This recipe combines tart cranberries and zesty orange for a delightful treat that’s easy to make and perfect for any occasion. Serve it as a side, snack, or dessert and enjoy its vibrant flavors at your next family meal.
Ingredients
Scale
- ⅔ cup granulated sugar
- Zest of 1 orange
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- ⅓ cup neutral oil (or melted butter)
- 1 large egg
- 1 cup milk (or milk substitute like almond milk)
- 1 cup chopped fresh cranberries
Instructions
- Preheat oven to 400°F (200°C) and grease a pan.
- Combine granulated sugar and orange zest; whisk well.
- Add flour, cornmeal, salt, and baking powder to dry mixture; whisk until combined.
- Make a well and add oil, milk, and egg; mix until just combined.
- Gently fold in chopped cranberries.
- Pour batter into prepared pan, bake for about 25 minutes until golden brown.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature.
Use dairy-free milk or gluten-free flour for adaptations.
Do not thaw frozen cranberries before adding to batter.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg