Cranberry Orange Cornbread Recipe

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This is truly the best homemade cornbread recipe! It’s made with sour cream and butter to make it super moist and buttery. The bread is sweetened with maple syrup and has cardamom, cranberries and orange zest for flavor. You can’t beat the moistness and taste of this cornbread recipe.

Cornbread is a classic side dish for many occasions. Our cornbread muffins are perfect for a summer BBQ’s, but this cranberry orange cornbread recipe is the best for Thanksgiving a roasted turkey and our super cheesy scalloped potatoes. It will be a hit at your next fall gathering!

If you don’t like cranberries, you can easily leave them out of this recipe too! The orange juice and zest go perfectly with the cardamom.

best cornbread recipe with cranberries and orange zest

We love this recipe because it’s incredibly moist and lightly sweetened. The cardamom adds so much flavor and the cranberries are soaked in orange juice before they’re added to the batter to make them juicy and sweet. When paired with a simple honey butter this homemade cornbread is melt in your mouth good.

Also, if you love cardamom as much as we do check out our favorite apple cider doughnuts and crumble cake. They both use cardamom and are beyond flavorful.

Why You’ll Love this Cornbread Recipe

  • Easy to make
  • Super moist with butter and sour cream
  • No mixer required
  • Amazing flavor with cardamon, cranberries and orange zest
  • Perfect side dish for Thanksgiving or Halloween

How to Make Homemade Cornbread

What You’ll Need

9×9 or 10×10 round pan. We used a springform pan and it worked great.

Large and Small Mixing Bowl

Large Measuring Cup

Spatula

Measuring Spoons and Cups

ingredients to make sour cream cornbread

Ingredients

This sour cream cornbread is so incredibly moist and flavorful! The ingredients below all work together to create a wonderful cornbread that you’ll continue to make for years to come.

  • Dried Cranberries
  • Orange Juice
  • Flour
  • Yellow Cornmeal
  • Baking Powder & Baking Soda
  • Orange Zest
  • Cardamom
  • Eggs
  • Vanilla Extract
  • Sour Cream
  • Maple Syrup
  • Butter

Directions

cranberries and orange juice

In a small bowl, soak the cranberries in the orange juice for 15 minutes, then drain and set aside.

cornmeal and flour

Combine the flour, cornmeal, baking soda, baking powder, orange zest, salt and cardamom in a bowl.

sour cream, melted butter, eggs and vanilla extract in a measuring cup

Combine the eggs, sour cream, maple syrup, vanilla and melted butter in a liquid measuring cup.

mixing batter with cranberries and sour cream

Add the wet ingredients into the dry ingredients and gently mix. 

cornbread batter in a round baking dish

Pour into a 9×9 or 10×10 round baking pan. You can use a springform pan which allows for easy removal.

Bake in a preheated 350 degree oven for 25-30 minutes. Check after 25 minutes and if the center of the bread has risen and is a golden brown, it’s ready.

cornbread from scratch with cranberries and orange zest

Tips For Making Homemade Cornbread

  • Let the cranberries soak in the juice for 15 minutes or longer.
  • Use whole, organic ingredients when possible.
  • Leave the cranberries out if you don’t want them. Add in 2 tbsp orange juice to the recipe.
  • Check the cornbread after 25 minutes of baking to see if the middle has risen. Every oven is different and cooking times always vary. Use the old toothpick in the center to see if it’s done.
  • This is not a sweet bread, so it’s best served with whipped honey butter and orange zest. We use 1/2 stick salted butter room temperature and whip it with 2 tbsp honey or maple syrup. Add orange zest for more flavor.
  • Grease the pan before adding the batter.
  • Garnish the bread with cranberries and extra orange zest.

How to Make Gluten Free Cornbread

To make our cornbread gluten free, simply swap out the flour for a gluten-free option, like Bob’s 1-1 Baking Flour. It’s an easy switch and works great in this recipe.

How to Freeze Homemade Cornbread

Cornbread freezes wonderfully. Wrap it tightly with plastic wrap or aluminum foil and then place it in a freezer bag and seal. It will last 3-4 months in the freezer.

How to Thaw Cornbread

The best way to thaw anything that is frozen is to let it sit overnight in the refrigerator. To reheat the cornbread, wrap it in aluminum foil and place it in a preheated 350 degree oven for about 5-10 minutes. Add whipped butter over the top when it’s reheated to add more moisture and flavor.

What to Serve with Sour Cream Cornbread

The Best Chili Recipe

Thanksgiving Cheese Platter

Honey Glazed Ham

Split Pea Soup

Cast Iron Chicken

Chicken and Sausage Bake

slice of moist cornbread with sour cream

Frequently Asked Questions

What is Cornmeal?

Cornmeal is made by grinding dried corn into a fine, medium or course texture. It can be made from blue, yellow or white corn. The most common cornmeal used in baking is yellow cornmeal. It’s used for texture and sweetness in recipes.

Is cornbread gluten free?

Depending on the recipe, cornbread can be gluten free. Cornmeal is gluten free and that is the main ingredient in cornbread. However, a lot of recipes also use flour which has gluten.

cornbread with whipped honey butter

More Recipes You’ll Love

If you make this sour cream cornbread recipe, leave a comment and review below and let us know what you think!

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best cornbread recipe with cranberries and orange zest

Cranberry and Orange Cornbread Recipe

Cornbread made with sour cream and butter to make it super moist and buttery. The bread is sweetened with maple syrup and has cardamom, cranberries and orange zest for flavor. You can't beat the moistness and taste of this cornbread recipe. 
4.85 from 13 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 45 minutes
Servings: 15 slices
Calories: 228kcal
Author: Eden

Ingredients

  • 1 cup dried cranberries
  • 1/2 cup orange juice
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp orange zest
  • 1 1/4 tsp salt
  • 1 tsp cardamom
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups sour cream
  • 1/3 cup maple syrup
  • 8 tbsp unsalted butter, melted and slightly cooled

Instructions

  • In a small bowl, soak the cranberries in the orange juice for 15 minutes, then drain.
    cranberries and orange juice
  • Combine the flour, cornmeal, baking soda, baking powder, orange zest, salt and cardamom in a bowl.
    cornmeal and flour
  • Combine the eggs, sour cream, maple syrup, vanilla and melted butter.
    sour cream, melted butter, eggs and vanilla extract in a measuring cup
  • Add the wet ingredients into the dry ingredients and gently mix. 
    mixing cornbread batter
  • Add the drained cranberries and gently fold the batter.
    mixing homemade cornbread batter
  • Pour into a buttered 9×9 or 10×10 baking pan. We used a springform pan.
    cornbread batter in a round baking dish
  • Bake 350 degrees for 30 minutes. 
    best cornbread recipe with cranberries and orange zest

Notes

To make our cornbread gluten free, simply swap out the flour for a gluten-free option, like Bob’s 1-1 Baking Flour. It’s an easy switch and works great in this recipe.
Leave the cranberries out of the recipe, but add 2 tbsp orange juice to the batter. 
Serve with a whipped honey butter. Simple warm 1/2 stick butter until soft, then add in 2 tablespoons honey and whip. Add orange zest for even more flavor. 
Freeze cornbread by wrapping it tightly in plastic wrap or aluminum foil and place in a freezer bag and seal. It will last 3-4 months in the freezer.
To thaw cornbread, let it sit overnight in the refrigerator.

Nutrition

Calories: 228kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 261mg | Potassium: 179mg | Fiber: 2g | Sugar: 11g | Vitamin A: 384IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 1mg
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6 thoughts on “Cranberry Orange Cornbread Recipe”

  1. 5 stars
    My sister made your recipe and I enjoyed it so much.So flavorful !
    I will make this when I cook a chicken dinner next week for some friends

    Reply
  2. 5 stars
    I never thought about adding cranberries to cornbread. It looks delicious and moist. I bet those cranberries keep the bread from drying out. I wonder if it would work with fresh or frozen cranberries?

    Reply

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