JIFFY CRANBERRY CORNBREAD RECIPES
CRANBERRY CORNBREAD RECIPE: HOW TO MAKE IT
During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.
Provided by Taste of Home
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 350 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 414mg sodium, CarbohydrateContent 54g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
CRANBERRY CORNBREAD - JUST A PINCH RECIPES
A moist cornbread with a bit of tang.
Provided by Ronald Chupich @Ronaldchupich
Categories Sweet Breads
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Follow box directions. Omit milk, use cranberries and mayo in place of milk. Box directions are as followed:
- Preheat oven 450*F, Grease muffin tin or pie plate, (Cooking spray works well).
- Blend ingredients, batter will be slightly lumpy. (For max. crown on muffins, let batter rest for 2-3 mins. before filling cups) fill 2/3 full.
- Bake 15-20 minutes or golden brown. Test doneness w/toothpick in the center. If it comes out clean then it's done. Allow to cool. Slice and serve.
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