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

  1. Follow box directions. Omit milk, use cranberries and mayo in place of milk. Box directions are as followed:
  2. Preheat oven 450*F,
    Grease muffin tin or pie plate,
    (Cooking spray works well).
  3. 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.
  4. 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.

Printable Recipe Card

About Cranberry Cornbread

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



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