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This cranberry cinnamon cornbread is made for fall and loaded with craisins and cinnamon. It’s the perfect side for a hearty soup.
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!
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Ingredients
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
Supplies
- Mixing bowls and spoons
- Measuring cups and spoons
- 8×8 baking pan
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).
Step 3 | Add sugar
Add the granulated sugar. Mix well.
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.
Step 5 | Fold in craisins
Add the craisins and fold into the cornbread batter.
Step 6 | pour in 8×8 baking dish
Pour the cornbread batter into a lightly greased 8×8 baking dish.
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.
Step 8 | cut & serve
Cut the bread into 9 pieces to make perfect serving sizes.
Top the warm cornbread with butter and honey, if desired. However, it’s delicious on its own, and no toppings are needed!
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
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
Ingredients
- 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
Instructions
- Preheat your oven to 375°F.
- Next, mix all dry ingredients together (cornmeal, flour, cinnamon, baking soda, and salt).
- Add the granulated sugar. Mix well.
- Add the eggs and buttermilk (both should be room temperature*) and melted butter. Mix until a batter forms.
- Fold in the craisins.
- Add the cornbread batter to a greased 8×8 baking dish.
- Bake 22 to 25 minutes.
- The bread should be golden brown, and when you insert a toothpick, it should come out clean.
- Cutting the bread into 9 pieces make for nice serving sizes.
- Top with butter and honey, if desired.
Notes
- 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.
- Prep Time: 13 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- 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
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.
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.
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Have You Tried This Recipe? Please rate it in the comments and let us know your thoughts!
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