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Cranberry Cornbread

A community recipe by

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Easy quick and needs butter dripping from your fingers to make a pig of one's self.

Cranberry-Cornmeal Quick Bread Adapted from Bon Appetit


Serves: 8

  • 1 cup all-purpose flour
  • 1 cup wholewheat flour
  • 1 cup cornmeal
  • ½ cup granulated sugar
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1¼ cups buttermilk
  • ½ cup melted unsalted butter
  • ½ cup maple syrup
  • 2 large eggs
  • ½ teaspoon maple extract
  • ¾ cup chopped pecan nuts ( plus more halves for garnish)
  • ¾ cup dried cranberries


Cranberry Cornbread is a community recipe submitted by sirhughy and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a large bowl whisk together both flours, cornmeal, sugar, salt and baking powder. Set aside. In another bowl, whisk together buttermilk, butter, maple syrup, eggs and maple extract. Add this mixture to the flour mixture; stir just until blended. Stir in chopped pecans and dried cranberries.
  • Spoon batter into a 9 x 5 loaf pan that has been sprayed with nonstick spray or lined with parchment paper. Arrange pecan halves in a row down the center of batter. Bake in a 350 degree oven for 60-70 minutes until the top is golden brown and a pairing knife inserted into the center of bread comes out clean.
  • Tent bread loosely with foil if browning too quickly. Cool in the pan on a rack for 20 minutes. Turn out
  • Additional Information

    Easy to make even a psychiatrist can do it.

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