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best cornbread recipe with cranberries and orange zest
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4.86 from 7 votes

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. 
Prep Time20 mins
Cook Time25 mins
0 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Servings: 15 slices
Calories: 228kcal
Author: Eden
Cost: $10


  • 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


  • 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


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.


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