Recipe: Cranberry Cornbread

This great recipe for Cranberry Cornbread is quick and easy.. looks great and tastes great... perfect for the holidays... when you need something around for guests to enjoy... a great little addition to a brunch... or maybe just for the family to grab for a quick weekday breakfast.....I make it at the beginning of a week.. so I have a quick breakfast for picky eaters.. who would normally forego eating breakfast  but can't resist a good breakfast cake/bread (can you hear me, Warren?)

This recipe is a version of my Sweet Cornbread recipe.... it's is light and airy and moist… the cranberries add a little tartness to the sweetness of the corn bread.. a winning combination!.... oh and did I mention how easy it is to make?

Here’s the easy part.. it uses a cake mix and two Jiffy Corn Muffin mixes… yep.. it’s that easy… just a little tweak of the other ingredients and you have a wonderfully Sweet Cornbread... now add cranberries ... and well.. it's over the top with flavor!



TIPS

First let’s talk about the size.. this makes a 9 x 13 pan of cornbread….about double the size of most cornbreads… notta a problem.. for sure… it will disappear.. trust me.

I use milk… fat free (skim milk) instead of the water in the recipe… my Butter Recipe cake mix box lists 2/3 of a cup water and each of the Jiffy Corn Muffin mixes list 1/3 of a cup milk… but that is really too much liquid altogether… 1 cup is enough.

If you substitute a yellow cake mix…I recommend that you still use the 1 cup of milk… and use the fat free milk because it has a consistency closer to water than the other milks.

I found it mixes best if you mix the Butter Recipe Cake mix and the soften butter and eggs first… using a hand mix on low… add the milk.. beat with the hand mixer…. Then add the Jiffy Cornbread mixes and mix with a spoon by hand.. if you just add everything as some other recipes tell you… you end up with small (and some large) butter clumps… which are a pain to disperse… and you end up over mixing the cornbread mix.

In a small bowl, toss the cranberries in about 2 tablespoons flour... this will help keep them all from sinking to the bottom... some will still sink but most will stay throughout the bread.

Baking times vary… I used 9 x 13 baking dish… I baked it a total of 45 minutes… which is about 5 minutes longer than my plain cornbread... I imagine the cranberries added a bit of moisture as they baked....

I baked it for 30 minutes then tested it.. the toothpick came out clean but the center jiggled too much… gave it another 6 minutes.. it only jiggled a little… took it out.. the center pieces could have used a few more minutes…. with that said… 45 minutes should be about right…. Depending on your oven. You want a toothpick coming out clean and no jiggle in the center…

If the top starts to brown too much (it shouldn’t)… just lay a piece of foil on top.. just lay it loosely… and you should be fine.

Try this delicious and easy Cranberry Cornbread.... it's wonderful!






Recipe:  Cranberry Cornbread

All you need:

1 (18.25 oz) Duncan Hines Moist Deluxe Butter Golden cake mix
1 stick ( ½ cup) butter, softened
5 eggs
1 cup Fat Free Milk
2 boxes Jiffy Corn Muffin mix
1 bag (12 ounces) fresh cranberries
2 tablespoons flour

All you need to do:

Preheat the oven to 350 degrees F.

Spray a 9 x 13 baking dish with butter flavored cooking spray or grease with shortening.

In a very large bowl, mix the cake mix eggs and butter. Using a hand mixer, mix for about 30 seconds or until well distributed. Add the milk and continue mixing for about 4 minutes at medium speed.

Add the Jiffy Corn Muffin mixes and mix with a spoon by hand until blended.

In a small bowl, toss the cranberries in about 2 tablespoons flour to coat them.  Fold them into the batter until evenly distributed. 

Pour batter into the prepared baking dish.

Bake for 45 minutes or until a toothpick comes out clean AND the center does not jiggle.

Cool for 10 minutes… serve warm or at room temperature.