Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
15
Yield:
1 (8×8-inch) loaf
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
Toss cranberries with 1 tablespoon sugar in a bowl; set aside. Whisk flour, cornmeal, ½ cup sugar, baking powder, baking soda, and salt together in a separate bowl.
Whisk milk, eggs, and melted butter together in a third bowl; stir into flour mixture just until batter moistened. Stir cranberries into batter; pour into the prepared baking dish.
Bake in the preheated oven until cornbread is golden brown, 18 to 20 minutes. Cool completely in the pan before cutting into squares.
Nutrition Facts (per serving)
| 151 | Calories |
| 4g | Fat |
| 26g | Carbs |
| 4g | Protein |
