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Cranberry Cornbread

This easy cornbread recipe is the unique side dish you've been looking for!

Cranberry Cornbread
Cranberry Cornbread
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If you're looking for a quick and easy bread recipe then look no further! This Cranberry Cornbread recipe is made in a griddle, and the entire recipe can be prepped and cook in under thirty minutes. Cranberry Cornbread is the perfect side dish to pull out at the last minute - a great addition to any dinner table. It's especially enjoyed around the holidays, but let's be honest and admit that we can't resist this delicious bread recipe no matter the season. Pull out your griddle and get ready for the most low maintenance bread recipe you've ever seen!

Be sure to ENTER TO WIN the Cuisinart Professional Portable Gas Grill! Leave a comment on this page and you will receive a bonus entry. Plus, don't miss the grand prize giveaway including one of each prize featured in the 12 Days of Christmas in July!

Preparation Time10 min

Cooking Time15 min


  • 1 1/4 cup cornmeal
  • 1 cup flour
  • 1/2 cup dark brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 1/4 cup frozen cranberries

Cranberry Cornbread Recipe

  1. Place cornmeal, flour, sugar, baking powder, salt and baking soda into a large bowl and whisk until well combined. In a medium bowl, whisk sour cream, buttermilk, eggs and butter until smooth. Pour wet mixture into large bowl of dry ingredients and fold until almost combined and there are still a few streaks of dry flour. Add cranberries and fold gentle until well combined and evenly distributed. 

  2. Grease a disposable aluminum roasting pan and pour in batter. Smooth the surface and give the pan a few light taps on your counter.

  3. Preheat your griddle to medium high heat and place a wire rack onto the center. Place the roasting pan onto the rack and place griddle lid on. Do not remove lid for the first 12 mins. Check the cornbread by inserting a tooth pick into the center. If the tooth pick has a few dry crumbs attached and the surface is golden brown it is ready to be removed if not place the lid back on and give it another 5 minutes and repeat.

  4. Allow cornbread to cool on the wire rack for 5-10 minutes before removing from the pans. Slice into equal pieces and serve with softened butter.

Contest Rules:
  • There is a maximum of one extra entry per person. The extra entry will be based upon a comment left on this post. Duplicate comments are not tallied.
  • The winner will be selected at random from the comments on this page and the entries on the contest page.
  • The winner will be contacted on the morning of August 1st, 2019.
  • Email Address provided in their account (please do NOT leave your email address in the comments--you already provided it when you created your account)
  • You have until July 31st, 2019 at 11:59pm EST to leave your comment on this post. Comments posted after that will not be counted.
  • Contest open to anyone 18+ in US and/or Canada. Excludes Quebec and Puerto Rico.

What is your favorite flavor to add to cornbread?
Answer below to receive an extra entry to the contest!

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Sound's good. Will have to try this. Thank's!

I'd use cherries instead of cranberries.

It sounds delicious. I can't wait to make it!

The flavor I like to add to cornbread is vanilla. I know it's too traditional but for me, the texture of the cornbread doesn't need additional texture.


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