Cranberry Cornbread

best cornbread recipe with cranberries and orange zest

4.85 from 13 votes

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.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Servings: slices

Author: Eden

Cost: $10

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

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.

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