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Cranberry-Orange Cornbread

Cranberry-Orange Cornbread

Buttery cornbread studded with tangy cranberries and sweet orange zest.MORE+LESS-

Updated November 13, 2014

1 1/2

cups cornmeal, preferably finely stoneground


teaspoons baking powder


tablespoon granulated sugar


cup fresh (or frozen and thawed) cranberries, washed and chopped


tablespoons vegetable oil


tablespoon unsalted butter, melted

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  • 1

    Preheat oven to 350°F (325°F if using a dark or non-stick pan). Grease an 8-by-8-inch baking pan and set aside.

  • 2

    In a large bowl, whisk together cornmeal, baking powder and sugar. Stir in orange zest and cranberries. Stir in egg, milk, oil and butter until all ingredients are just combined (the batter might still be a little lumpy; this is OK).

  • 3

    Pour batter into prepared baking pan and bake about 20 minutes, or until a toothpick inserted in the center comes out clean.

  • 4

    Cool slightly before slicing and serving.

No nutrition information available for this recipe

More About This Recipe

  • Forget everything you think you know about cornbread.

    It’s about to get ca-razy up in here.

    OK, maybe not that crazy – but it was crazy enough for me when I discovered the magic that is buttery cornbread juxtaposed with tart cranberries and sweet orange zest, like in this here Cranberry-Orange Cornbread.

    Who knew something so savory would taste so amazing mixed with something sweet? Me, I thought. I should have known that, what with my undying obsession with all things sweet and savory. Looks like I was just a little late to this particular couple’s party.

    I don’t know about you, but the flavor composition of cranberries and oranges rocks my socks off. It’s bright and cheery and delicious – the perfect ingredients to use in the dead of winter when everything else seems blah. And what I love most about this particular recipe is how these fruits shine, studded throughout the buttery cornbread, without being overpowering. And, bonus! You can have this mixed up and in your belly in 30 minutes flat. Winning.

    This cornbread goes fantastically with… well, pretty much everything. I’ve enjoyed it as a sidecar to spicy chili and savory stews, or by itself with butter and jam. And as with all cornbreads, in my opinion, it tastes even more phenomenal the next day.

    That is, if you can keep from eating it all before tomorrow.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


  • ▢ 1 cup yellow cornmeal
  • ▢ 1 cup gluten-free all-purpose flour
  • ▢ ½ cup light brown sugar
  • ▢ 2 teaspoons baking powder
  • ▢ 1 teaspoon baking soda
  • ▢ 1 teaspoon kosher or fine sea salt
  • ▢ ¾ cup sour cream
  • ▢ ½ cup buttermilk
  • ▢ ¼ cup honey
  • ▢ 2 large eggs
  • ▢ 3 tablespoons melted butter, cooled slightly
  • ▢ 3 tablespoons canola oil
  • ▢ 1 cup fresh cranberries, roughly chopped
  • ▢ 1 tablespoon orange zest
  • ▢ 1 tablespoon unsalted butter, for coating the pan



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What size cast-iron skillet? I have a 10 inch one.

Hi Karen!
A 10-inch cast iron is what we used.

Can you use Craisins instead of fresh cranberries?

Hi Karen,
Yes, dried cranberries can be used, but they should be soaked in water to rehydrate them for about 15 minutes, then drained, prior to adding them to the recipe. Without rehydrating them, the dried cranberries will pull some moisture out of the batter and cause a little dryer product in the end.

Cranberry-orange cornbread

Let it be said that this time of year, the most wonderful time of the year, is meant for caroling and baking cookies and decorating trees and putting up lights and skating on lakes and wrapping our hands around mugs of hot cocoa.

Let it be said that this time of year is meant for celebrating good tidings, family and friends, blessings and a humble birth in a manger.

Let it be said this time of year is not for worrying about the silly little things, risking your bank account or life for that “perfect” gift, opening old wounds and harboring resentment.

I know it’s a tough truth to grasp, and I am the first to admit that I’ve spent a ridiculous amount of this month worrying instead of celebrating. Though there still were cookies involved.

But now, three days before Christmas, I’m done. I’m done worrying and I’m forging ahead, focusing on the things that really matter this season and really, at any time of the year. And this cornbread? Well, I’ll be sure to eat a slice the moment I feel like my skates are losing ground again.

I don’t know what it is about the flavor combination of cranberries and oranges — Its tartness? Its sweetness? Its prettiness? — that makes me love it so. But I just knew that, when met with my other love, buttery cornbread, this pair would be magical. And it was. And now I’m off, this cornbread in tow, to share that magic and the holiday with loved ones. I wish you — cornbread or no cornbread — a little bit of that Christmas magic, too.

Cranberry-Orange Cornbread
A Girl Versus Dough original

Yields: 9 servings

1 1/2 cups cornmeal, preferably finely stoneground
2 teaspoons baking powder
1 tablespoon sugar
zest of 1 orange
1 cup fresh or frozen (and thawed) cranberries, washed and chopped
1 egg
3/4 cup milk
3 tablespoons vegetable oil
1 tablespoon butter, melted

Preheat oven to 350 degrees F (325 degrees F if using a dark or non-stick pan). Grease an 8-by-8-inch baking pan and set aside.
In a large bowl, whisk together cornmeal, baking powder and sugar. Stir in orange zest and cranberries. Stir in egg, milk, oil and butter until all ingredients are just combined (the batter might still be a little lumpy this is OK).
Pour batter into prepared baking pan and bake about 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before slicing and serving.

Recipe Summary

  • ¾ cup butter, room temperature
  • 3 cups white sugar
  • 3 eggs, room temperature
  • 3 tablespoons orange zest
  • 6 cups all-purpose flour
  • 1 tablespoon salt
  • 4 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 2 ¼ cups orange juice
  • 3 cups whole cranberries
  • 1 ½ cups chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.

Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.

Coarsely chop the cranberries.

Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.

Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.

Cranberry Orange Cornmeal Pound Cake

This is one of my favorite cakes for the holidays. If you’re wanting more, check out this this Best Ever German Chocolate Cake, this Triple Chocolate Pumpkin Cake, or my Poppy Seed Cake.

Looking for other delicious cornmeal inspired recipes for the holidays? Check these out: Skillet Cornbread, Cornbread Stuffing, and for my gluten-free friends, this Gluten-Free Sweet Jalapeño Cornbread.

I fell for my friend Jocelyn’s original Cornmeal Pound Cake the first time I made it, and every time since, the addiction deepens. I usually serve it on chili night. My family loves how sweet it is. In fact, I recently made regular Plain Jane cornbread, and my nine-year-old Madden hated it – and he’s my cornbread lover! He complained that is wasn’t normal. I laughed because he just doesn’t know how good he has had it until then. Jocelyn’s recipe has spoiled us. Now, I love the addition of the orange zest and dried cranberries to give it a more festive feel for the holidays. I can’t wait to whip up a few for friends and family.

I love cornmeal, and actually prefer it over regular rolls. Who’s with me?

This past month, I had the opportunity to visit Iowa to meet farmers and people in their community and talk about corn. Yes, three days full of corn, corn, and more corn. I learned so much. To make my sharing of this experience easier, check out this video that BingBang put together for Iowa Corn. I was honored to be featured, sharing my thoughts and experience with you.

In all, I came back from Iowa inspired – inspired by the farmers and their “calling” to help their community, their country and to have an impact on all those around them. Their view is much larger than most.

I came back with more knowledge than I had before. Corn is more than just food to eat. Corn is used for fuels, starches, oils and in several products we eat daily. Using GMO corn for crops and products like ethanol fuel has a better environmental impact than we realize. For instance, it reduces the number of times that farmers have to take their tractor over their crops – sometimes from 3 to 1, leaving a greener footprint. Another example was when they told us that when they grew up, in order keep the crop alive and healthy, they had to spray so many pesticides on their crops, they had to sleep with their windows closed. Whereas now, they can leave their windows wide open because they don’t have to spray like they had to in the past.

We also got to make corn recipes that I never knew existed, including my favorite: Scalloped Corn.

Overall, I came home with information that has given me a voice within my community on corn, ethanol fuel and GMO’s, and I can only hope to make an impact like the farmers do back in Iowa and all over our beautiful country.

Cranberry Orange Quick Bread

A delightful combination of real cranberries and orange zest will brighten any brunch spread, plus it has no artificial flavors, colors or preservatives.

Start with: 2/3 Cup Water, 1/3 Cup Vegetable Oil, 2 Eggs.

Just three easy steps

  1. // HEAT oven to 350°F. Lightly grease pan or muffin pan.
  2. // STIR together water, oil, eggs and quick bread mix until well blended. SPOON batter into pan or fill muffin cups 2/3 full.
  3. // BAKE as directed below or until toothpick inserted into center comes out clean. Cool 5 minutes gently loosen and remove from pan. Store cooled muffins in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding 1 tbsp all-purpose flour and an additional 2 tbsps water.

8x4-inch Loaf Pan350°F50-55 minutes
10-12 Standard Muffins400°F18-20 minutes
22-24 Mini Muffins400°F10-12 minutes

Serving Size: 1/12 package (35g mix)

Servings Per Container: About 12

Amount Per Serving
% Daily Value*
Total Fat2g3%
Saturated Fat1g5%
Trans Fat0g
Total Carbohydrate29g11%
Dietary Fiber0g0%
Total Sugars16g
Added Sugars16g32%
Vitamin D0mcg0%

INGREDIENTS: Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dried cranberries (cranberries, sugar, sunflower oil), palm and soybean oil, food starch-modified, leavening (baking soda, sodium aluminum phosphate), salt, natural and artificial flavors, citric acid, guar gum, sodium stearoyl lactylate, xanthan gum.

Cranberry Orange Pork Roast

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This Cranberry Orange Pork Roast has been a family favorite for years. Each time I make it, it is greeted with whole-hearted enthusiasm. You certainly can’t beat that!

To Make This Recipe You Will Need:

  • pork loin roast
  • salt
  • black pepper
  • cranberry sauce
  • orange juice
  • brown sugar
  • sauce pan
  • roasting pan
  • basting brush
  • carving knife

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Every year around this time of the season, you’ll often see cranberry sauce go on sale. You may also have several cans of it leftover in your pantry.

You’ll love putting some to use with this flavorful roast.

To get these perfectly cut slices, use an electric carving knife. I use mine all the time, and it is well worth the cost of purchasing one.

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!

Cranberry Orange Cornbread

Cornbread comes in two different forms. Savory or sweet. This cornbread has a slightly sweeter flavor that complements the tart flavor of fresh cranberries. The yellow cornbread and vibrant red cranberries create a dish that is just as beautiful as it is delicious.

Cranberry Orange Cornbread
Makes 1 9×9-inch pan

1 1/4 cups plain yellow cornmeal
1 cup all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries, washed and dried
1 cup buttermilk
1/4 cup fresh squeezed orange juice
2 eggs
1 tablespoon grated orange zest
½ cup (1 stick) unsalted butter
Preheat oven to 400°F. Butter and flour a round cake pan. Set aside.

In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. Stir. Add fresh cranberries. Stir and set aside.

In a medium bowl combine buttermilk, orange juice, eggs and orange zest. Stir until well blended. Melt butter and stir into buttermilk mixture.

Empty butter and buttermilk mixture into the large bowl of dry ingredients. Quickly stir until just blended and turn batter out into prepared cake pan.

Bake for 25 minutes or until cake tester comes out clean. Serve warm or room temperature.

Cranberry Orange Bread Pudding

original recipe by Christina Conte

  • 8 oz (3 cups) cubed, stale bread, brioche, challah or plain panettone
  • 2 oz (1/2 cup) dried organic cranberries or 8 oz of fresh organic cranberries
  • few tablespoonfuls of Grand Marnier liqueur (substitute hot orange juice for an alcohol free version)
  • 2 eggs
  • 8 oz (1 cup) milk
  • 8 oz (1 cup) heavy whipping cream
  • 1 Tbsp sugar
  • 1 tsp grated organic orange zest
  • 3 oz (1/3 cup) fresh organic orange juice (for a creamier sauce, use 1/8 cup (1 oz) orange juice and 1/4 cup (2 oz) cream)
  • 2 oz (1/4 cup) butter
  • 2 1/2 oz (1/3 cup) brown sugar
  • 1 Tbsp Grand Marnier (optional)

Place the cranberries in a small, deep bowl or mug, and cover with Grand Marnier (or hot orange juice). Let soak for at least two hours, or as long as overnight, if using Grand Marnier.

Put the cubes of bread or brioche into a dish or ramekins which will accomodate them, then sprinkle with the cranberries and liqueur.

In a small bowl or jug, beat the two eggs then add the milk, cream, sugar and orange zest, and continue to beat until all the ingredients are well combined. Pour the mixture over the bread cubes and cranberries.

Allow to soak for about half an hour, then bake for 30 to 35 minutes or until the pudding is puffed and lightly golden colored.

While the cranberry orange bread pudding is baking, make the orange sauce by melting the butter in a small pot, then add the brown sugar, orange juice (and cream, if using).

Let simmer for about 5 or 6 minutes, then remove from heat and add the Grand Marnier.

Serve the cranberry orange bread pudding while still warm, with the warm orange sauce on top. You can make both ahead of time and reheat them just before serving, too.

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Recipe Summary

  • 2 sticks unsalted butter, room temperature, plus more for pan
  • 3 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 cup whole milk
  • 2 tablespoons grated orange zest plus 10 tablespoons orange juice, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups dried cranberries, chopped
  • 2 cups confectioners' sugar

Preheat oven to 350 degrees. Butter and flour 12 2 1/2-by-4 1/2-inch loaf pans. Whisk together flour, baking powder, and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with milk mixture beat until combined. Fold in cranberries.

Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes. Remove loaves from pans and let cool completely on rack.

Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)

Watch the video: Episode 22: Cranberry Orange Cornbread Muffins (January 2022).