This cranberry cinnamon cornbread is made for fall and loaded with craisins and cinnamon. It’s the perfect side for a hearty soup.

Slices of Cranberry Cinnamon Cornbread on Plates with Bowl of Honey

Fall is the perfect time to whip up a batch of this cranberry cinnamon cornbread. We love to pair it with a hearty soup like homemade chili.

We really don’t make regular cornbread very often anymore. Once you add craisins and cinnamon, it’s really hard to go back. Let’s get baking!

Stacked Cornbread with Cinnamon and Craisins


Here are the simple ingredients you’ll need, along with notes.

Cornbread Batter

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 eggs*
  • 1 cup buttermilk*
  • 1/2 cup butter, melted
  • 1/2 cup craisins

*Eggs and buttermilk – should be at room temperature to ensure they mix together and the cornbread bakes as it should. If you don’t have buttermilk, see this note on substituting.

Craisins – dried cranberries which can be found near the raisins in the grocery store. We like to use the Ocean Spray brand.

Toppings (optional)

  • Butter
  • Honey


  • Mixing bowls and spoons
  • Measuring cups and spoons
  • 8×8 baking pan
Cranberry Cinnamon Cornbread Slices on Parchment Paper

How to Make Cranberry Cinnamon Cornbread

Follow these simple steps for this delicious cornbread.

Step 1 | Preheat oven to 375°F

Preheat your oven to 375 degrees Fahrenheit.

Step 2 | Mix dry ingredients

Next, mix all dry ingredients together (cornmeal, flour, cinnamon, baking soda, and salt).

Mixing Cornbread Dry Ingredients in Bowl

Step 3 | Add sugar

Add the granulated sugar. Mix well.

Adding Sugar to Dry Ingredients

Step 4 | Add buttermilk, eggs, and melted butter

Add buttermilk, eggs, and melted butter. (See tips on room temperature ingredients and buttermilk). Mix well, and it will form a batter.

Adding Buttermilk, Egg, and Melted Butter to Dry Ingredients
Cinnamon Cornbread Batter in Bowl with Spoon

Step 5 | Fold in craisins

Add the craisins and fold into the cornbread batter.

Folding Dried Cranberries Into Batter in Bowl

Step 6 | pour in 8×8 baking dish

Pour the cornbread batter into a lightly greased 8×8 baking dish.

Smoothing Batter in Baking Dish with a Spatula

Step 7 | Bake for 22 to 25 minutes

Bake for 22 to 25 minutes at 375 degrees Fahrenheit.

Note: The top of the cornbread should be golden brown. When you insert a toothpick into the center of the bread, it should come out clean.

Baked Pan of Cinnamon Cornbread with Dried Cranberries

Step 8 | cut & serve

Cut the bread into 9 pieces to make perfect serving sizes.

Slicing Cornbread in Glass Pan

Top the warm cornbread with butter and honey, if desired. However, it’s delicious on its own, and no toppings are needed!

Drizzling Honey on Cinnamon Cornbread with Craisins

Tips for Making This Cornbread

Here are a few tips for making this recipe for cinnamon cornbread.

Room temperature ingredients: Ensure your eggs and buttermilk are at room temperature before mixing them into the batter. Cold ingredients can affect the texture and rise of the cornbread.

To achieve this, add both the buttermilk and the eggs to a liquid measuring cup or small bowl. Microwave for a few seconds until the temperature of the milk feels lukewarm.

Buttermilk substitute: Buttermilk is essential for the proper rise and texture of the cornbread. If you don’t have buttermilk, make a substitute by adding a tablespoon of white vinegar or lemon juice to a 1 cup measuring cup and fill the rest with regular milk.

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Cranberry Cinnamon Cornbread Slices on Plates with Honey

Cranberry Cinnamon Cornbread

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Delicious cornbread loaded with cinnamon and craisins. The perfect fall side to pair with a hearty soup like homemade chili.

  • Total Time: 35 minutes
  • Yield: 9 pieces 1x


Units Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature*
  • 1 cup buttermilk, room temperature*
  • 1/2 cup butter, melted
  • 1/2 cup craisins


  1. Preheat your oven to 375°F.
  2. Next, mix all dry ingredients together (cornmeal, flour, cinnamon, baking soda, and salt).
  3. Add the granulated sugar. Mix well.
  4. Add the eggs and buttermilk (both should be room temperature*) and melted butter. Mix until a batter forms.
  5. Fold in the craisins.
  6. Add the cornbread batter to a greased 8×8 baking dish.
  7. Bake 22 to 25 minutes.
  8. The bread should be golden brown, and when you insert a toothpick, it should come out clean.
  9. Cutting the bread into 9 pieces make for nice serving sizes.
  10. Top with butter and honey, if desired.


  • If you don’t have buttermilk, use this substitute
  • You can put the buttermilk and egg in the microwave for a few seconds to reach room temperature.
  • Serving warm from the oven is so delicious, especially with honey and butter.
  • Author: Kelsey Restemayer
  • Prep Time: 13 minutes
  • Cook Time: 22 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 piece
  • Calories: 300
  • Sugar: 17.9 g
  • Sodium: 458.3 mg
  • Fat: 12.6 g
  • Carbohydrates: 42.2 g
  • Protein: 5.4 g
  • Cholesterol: 71.4 mg
Recipe Card powered byTasty Recipes
Slices of Cornbread with Craisins Surrounding on Parchment Paper

Frequently Asked Questions

Here are answers to commonly asked questions about cinnamon cornbread.

Can I use fresh cranberries instead of Craisins in the cornbread?

While craisins are dried cranberries, you can certainly use fresh cranberries if you prefer. Keep in mind that fresh cranberries will add a different texture and tartness to the cornbread. You may want to chop them into smaller pieces before folding them into the batter.

Can I make this cornbread without the cinnamon?

Yes, you can make the cornbread without cinnamon if you prefer a more traditional flavor. Simply omit the ground cinnamon from the recipe, and you’ll have a delicious cranberry cornbread.

Can I prepare this cornbread in advance and reheat it later?

Yes, you can prepare the cornbread in advance. Once baked and cooled, you can store it in an airtight container at room temperature for a day or two.

Slice of Cornbread Cut Out of Pan on Plate with Dried Cranberries and CInnamon Surrounding

Final Thoughts

Cranberry cinnamon cornbread is a must-try for the fall season. It’s a cozy, flavorful side dish that pairs perfectly with soups and stews. Don’t forget to serve warm and top with butter and drizzled honey.


Have You Tried This Recipe? Please rate it in the comments and let us know your thoughts!

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