cranberry cornbread

Name: Cranberry Cornbread
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 box(es) jiffy corn muffin mix; 1/2 can(s) 14 oz whole cranberry (use only 1/2 can); 2 tablespoon(s) mayonaise; 1 large egg; ## OMIT MILK FROM BOX DIRECTIONS, REPLACE WITH CRANBERRY.

(1 RATING)

26 Pinches 1 Photo

Ronald Chupich

Updated on Mar 30, 2014

A moist cornbread with a bit of tang.

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Omit the milk, replace with fresh cooked cranberries from the recipe on the box of

prep time 5 Min

cook time 20 Min

method Bake

yield 4-8 serving(s)

Ingredients

1 box jiffy corn muffin mix
1/2 can 14 oz whole cranberry (use only 1/2 can)
2 tablespoons mayonaise
1 large egg
OMIT MILK FROM BOX DIRECTIONS, REPLACE WITH CRANBERRY.

How To Make cranberry cornbread

Step 1

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

Step 2

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