Cranberry Cinnamon Cornbread Recipe | Northern Yum Print
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Cranberry Cinnamon Corn Bread Recipe

Cranberry Cinnamon Cornbread

  • Author: Kelsey Restemayer
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9 pieces 1x


Cornbread made for fall. It’s loaded with cranberries and cinnamon. Or leave those ingredients out for traditional cornbread.




  1. Preheat your oven to 375 degrees.
  2. Melt the butter in a small bowl.
  3. Add the melted butter, granulated sugar to a medium-sized bowl and mix well.
  4. The eggs and buttermilk should be room temperature. To achieve this temperature add the buttermilk and eggs to a small bowl or liquid measuring cup and microwave for a few seconds until lukewarm.
  5. Blend the butter mixture with the buttermilk and eggs.
  6. Next, mix all dry ingredients together (flour, cornmeal, baking soda, salt, and cinnamon).
  7. Then add all of the dry ingredients to the wet mixture. Mix well.
  8. Fold in the craisins.
  9. Add the cornbread batter to a greased 8 by 8 baking dish.
  10. Bake 22 to 25 minutes at 375 degrees.
  11. The bread should be golden brown and when you insert a toothpick, it should come out clean.
  12. Cutting the bread into 9 pieces make for nice serving sizes.
  13. Top with butter and honey, if desired.


Be sure to use buttermilk in this recipe (or a buttermilk substitute). You need the acidity from the buttermilk that regular milk does not have.

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.

  • Category: Bread
  • Cuisine: American

Keywords: corn bread, cranberries, cinnamon, buttermilk

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