Cranberry Cornbread

1
Ronald Chupich

By
@Ronaldchupich

A moist cornbread with a bit of tang.

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.

How to Make Cranberry Cornbread

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.

Printable Recipe Card

About Cranberry Cornbread

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