Cranberry Brown Sugar Cornbread

If you’re all about bread, this one is a must-try. Buttery and perfectly sweet, it’s great to pair with a savory meal.

Serves: 10Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 10


  • 1 1⁄2 cups yellow corn meal
  • 1 1⁄2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 cup brown sugar
  • 1 1⁄2 cups buttermilk, room temperature
  • 3 large eggs, room temperature
  • 1 1⁄2 cups cranberries
  • Butter, to serve


  • Preheat oven to 375°F. Prepare a 9”x9” baking dish with nonstick cooking spray.
  • In a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. In a medium bowl, whisk together the brown sugar, buttermilk and eggs. Add the egg mixture into the dry ingredients and stir until just combined. Gently fold in the cranberries.
  • Pour the batter into the prepared baking dish. Bake 25-30 minutes, until a toothpick inserted in the center comes out with a few crumbs.
  • Allow to cool slightly, then serve with butter. Store leftovers in an airtight container.