This post may contain affiliate links. Please see our disclosure policy.
This is truly the best homemade cranberry cornbread recipe! It’s made with sour cream and butter, making it 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.
Pin this now to find it later
Pin ItCornbread is a classic side dish for many occasions. My cornbread muffins are perfect for a summer BBQ, but this cranberry cornbread recipe is the best for Thanksgiving: a roasted turkey and our cheesy scalloped potatoes. It will be a hit at your next fall gathering!
If you don’t like cranberries, you can quickly leave them out of this recipe too! The orange juice and zest go perfectly with the cardamom.
Try my pumpkin cornbread recipe; it’s so good!
Table of Contents
- Why You Love This Recipe
- Cranberry Cornbread Ingredients
- Tips for Making the Best Cranberry Cornbread
- FAQ: How to Make Gluten-Free Cranberry Cornbread
- FAQ: How to Freeze Cranberry Cornbread
- FAQ: How to Thaw and Reheat Cornbread
- What to Serve with Sour Cream Cornbread
- More Recipes You’ll Love
- Cranberry Cornbread Recipe
Why You Love This Recipe
Paired with simple honey butter: The ultimate finishing touch that makes this cornbread irresistible.
Incredibly moist and lightly sweetened: Perfectly balanced texture and sweetness for a melt-in-your-mouth experience.
Warm, rich flavor from cardamom: Adds a unique depth and warmth to the cornbread. I use this spice in my apple cider doughnuts and crumble cake. It’s the best spice!
Juicy, sweet cranberries: Soaked in orange juice to enhance their flavor and add bursts of sweetness.
Cranberry Cornbread Ingredients
This sour cream cranberry cornbread is packed with flavor and texture! Here’s everything you need:
Dried Cranberries: Soaked in orange juice to make them plump and juicy.
Orange Juice & Zest: Adds brightness and complements the cranberries and cardamom.
All-Purpose Flour: Provides structure.
Yellow Cornmeal: Adds classic cornbread texture.
Baking Powder & Baking Soda: Ensures the cornbread rises perfectly.
Cardamom: Our favorite spice for adding warmth.
Eggs: Binds the ingredients and adds richness.
Vanilla Extract: Enhances the flavor.
Sour Cream: Keeps the cornbread extra moist.
Maple Syrup: Sweetens the cornbread naturally.
Unsalted Butter: Adds richness and moisture.
Tips for Making the Best Cranberry Cornbread
- Soak the Cranberries: Allow them to soak for at least 15 minutes to make them extra juicy. It’s not required, but it tastes good!
- Use Fresh, Whole Ingredients: Opt for organic eggs, real butter, and fresh orange zest for the best flavor.
- Don’t Overmix: Gently combine the ingredients to avoid a dense texture.
- Check Baking Time: Check the cornbread after 25 minutes by inserting a toothpick in the center. If it comes out clean, it’s done!
- Serve with Honey Butter: Whip together ½ stick of room-temperature salted butter with 2 tablespoons of honey or maple syrup, and a bit of orange zest for added flavor.
FAQ: How to Make Gluten-Free Cranberry Cornbread
To make this cranberry cornbread gluten-free, simply swap the flour with a gluten-free blend like Bob’s Red Mill 1-to-1 Baking Flour. This switch works perfectly with this recipe, maintaining its delicious texture.
FAQ: How to Freeze Cranberry Cornbread
This cranberry cornbread recipe freezes wonderfully. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It will keep for 3-4 months in the freezer.
FAQ: How to Thaw and Reheat Cornbread
The best way to thaw cornbread is to let it sit overnight in the refrigerator. To reheat, wrap it in aluminum foil and place it in a 350°F oven for about 5-10 minutes. Add whipped honey butter for extra moisture and flavor.
What to Serve with Sour Cream Cornbread
This cranberry cornbread is a versatile side dish that pairs beautifully with:
More Recipes You’ll Love
If you make this cornbread recipe, leave a comment and review below and let me know what you think!
You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!
My new Entertaining book is here! Order Now!
Cranberry Cornbread
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 but save 2 tbsp for the batter.
- Combine the flour, cornmeal, baking soda, baking powder, orange zest, salt and cardamom in a bowl.
- Combine the eggs, sour cream, maple syrup, vanilla and melted butter.
- Add the wet ingredients to the dry ingredients and gently mix.
- Add the drained cranberries and gently fold the batter.
- Pour into a buttered 9×9 or 10×10 baking pan. We used a springform pan.
- Bake 350 degrees for 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
This is the absolute BEST cornbread ever!! I made it GF and it worked great. WE make it often!
Yay!! Thanks Jenna!!! So glad it worked for you!!
It turned out so moist and very delicious. My family loved this homemade cornbread, this is going to be our new favorite!
This corn bread was moist and delicious! Thanks for the easy recipe!
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?