Cranberry Cornbread

Ronald Chupich

By
@Ronaldchupich

A moist cornbread with a bit of tang.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4-8
Prep:
5 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 box
jiffy corn muffin mix
1/2 can(s)
14 oz whole cranberry (use only 1/2 can)
2 Tbsp
mayonaise
1 large
egg

OMIT MILK FROM BOX DIRECTIONS, REPLACE WITH CRANBERRY.

Step-By-Step

1Follow box directions. Omit milk, use cranberries and mayo in place of milk. Box directions are as followed:

2Preheat oven 450*F,
Grease muffin tin or pie plate,
(Cooking spray works well).

3Blend 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.

4Bake 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.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy