Winter Cranberry-Orange Corn Bread

Don’t let the title fool you; this is wonderful any time of the year. This corn bread can also be chopped and used as stuffing.

Serves: 10Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 10


  • 1 cup cornmeal (yellow or white)
  • 1 cup corn flour
  • 3 Tbsp. light brown sugar
  • 3 tsp. wheat-free baking powder
  • 1 tsp. salt
  • 1 Tbsp. honey
  • 1 cup whole milk
  • 2 large eggs, beaten
  • 3 Tbsp. unsalted butter, melted
  • 1⁄2 cup dried cranberries
  • Zest of 1 orange


  • Preheat the oven to 400°F. Spray an 8-inch square baking pan with nonstick spray.
  • In a large bowl, mix cornmeal, flour, brown sugar, baking powder, and salt together. Slowly stir in the remaining ingredients.
  • Pour batter into the prepared pan and bake for 20 to 25 minutes. Cool for a few minutes before cutting into squares and serving.