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This Cranberry Cornbread recipe combines fresh cranberries and a hint of orange zest with classic cornbread for the perfect sweet and savory side dish. Ready in 30 minutes with simple ingredients for beautiful golden results!

A white plate with a stack of square pieces of cranberry cornbread sits on a wooden surface. In the background, there is a small bowl filled with fresh cranberries.


 

Quick Recipe Overview

Squares of cranberry cornbread on parchment paper, with a few pieces stacked on the side. A red and green plaid cloth is partially visible underneath, and a small bowl of cranberries is at the top.

WHAT: Moist cornbread studded with tart cranberries and bright orange zest.

WHY: Perfect balance of sweet and tangy makes this a standout holiday side dish.

HOW: Mix dry ingredients, add wet ingredients, fold in cranberries, and bake 25 minutes.

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Table of Contents

Why I Love Making Cranberry Cornbread

This cranberry cornbread holds a special place in my heart because it came together through collaboration with my assistant Jenny. We were brainstorming ways to elevate classic cornbread for the holidays, and she suggested adding fresh cranberries.

What a brilliant idea! The tart cranberries pair beautifully with the naturally sweet cornmeal, creating this wonderful sweet-savory balance that everyone loves.

I added a hint of orange zest inspired by my favorite cranberry orange bread recipe, and it was the perfect addition. The bright citrus notes complement the cranberries without overwhelming the cornbread base. This is a great quick bread for regular days and special enough for the holiday season!

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

This recipe surprises everyone who tries it. The combination sounds unexpected, but the fresh cranberries add bursts of tartness that cut through rich holiday meals perfectly.

Whether you serve it with chili, roasted turkey, or honey butter, this pretty cornbread steals the show.

I hope you make it often during the holidays and beyond!

Ingredient Notes

Yellow cornmeal: Use fine-ground yellow cornmeal, not cornmeal mix which contains added ingredients. This gives you control over the sweetness and texture.

Neutral oil: Vegetable, canola, or melted butter all work beautifully. Each adds its own subtle flavor profile.

Fresh cranberries: Chop them into smaller pieces so you get cranberry in every bite. Frozen works too, just don’t thaw first.

See the recipe card below for full information on ingredients and quantities.

Baking ingredients arranged on a table: flour, cornmeal, milk in a measuring cup, an egg, salt, baking powder, sugar, oil, cranberries, and an orange labeled as orange zest.
Squares of cranberry cornbread on parchment paper, with a few pieces stacked on the side. A red and green plaid cloth is partially visible underneath, and a small bowl of cranberries is at the top.
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Cranberry Cornbread

By: Melissa Griffiths
This Cranberry Cornbread recipe combines fresh cranberries and a hint of orange zest with classic cornbread for the perfect sweet and savory side dish. Ready in 30 minutes with simple ingredients for beautiful golden results!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 16
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Ingredients 

  • ⅔ cup granulated sugar
  • Zest of 1 orange
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, fine ground, not cornmeal mix
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ⅓ cup neutral oil , or melted butter
  • 1 large egg
  • 1 cup milk, or milk substitute like almond milk
  • 1 cup chopped fresh cranberries

Instructions 

  • Grease a 9-inch round cake pan, square baking dish, or cast iron skillet well and set aside. Preheat your oven to 400°F.
  • In a medium mixing bowl, add the sugar and orange zest. Whisk the zest into the sugar until it smells fragrant and looks slightly wet. This helps release all the natural oils from the orange. Add the flour, cornmeal, salt, and baking powder to the bowl and whisk everything together until well combined.
  • Make a well in the center of your dry ingredients and add the oil or melted butter, milk, and egg. Stir just until everything comes together — it’s okay if there are a few small lumps. Gently fold in the chopped cranberries.
  • Pour the batter into your prepared pan and bake for about 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let it cool for a few minutes before slicing, and serve warm with butter, honey, or a drizzle of maple syrup.

Notes

Fun Recipe Development: The idea to add cranberries was from my assistant and friend Jenny. We’ve been working together for years and always bouncing ideas back and forth; such a great suggestion!
Adding just a hint of orange was inspired by my favorite Cranberry Orange Bread recipe and it was the perfect addition. I just went with my favorite go-to cornbread recipe as the base and am so glad I did.
We ended up with a sweet, tangy, bright cornbread that is SO good paired with savory dish like chili. This is a pretty and fun side that I hope you make OFTEN. It’s going to surprise you as much as it did me!
Flexible Ingredients: This recipe is very flexible. If you want to use gluten-free flour instead of the all-purpose you can! You can use just about any oil you like or have on hand (or melted butter), and just about any milk, buttermilk, or milk alternative will also work. It’s a very forgiving recipe! 
Cranberry Tips: The cranberries need to be cut up. You can use fresh or chop up frozen whole berries; it’ll need a few more minutes of cooking time if using frozen berries. While you can use dried cranberries, it won’t be quite the same. I didn’t like the dried cranberries nearly as much as the fresh so I don’t really recommend using dried. 
Make Ahead: Bake the cornbread up to 1 day ahead. Store covered at room temperature and warm before serving for that fresh-baked taste.

Nutrition

Serving: 1of 16 pices, Calories: 156kcal, Carbohydrates: 23g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 12mg, Sodium: 196mg, Potassium: 72mg, Fiber: 1g, Sugar: 10g, Vitamin A: 43IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg
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How To Make Cranberry Cornbread

Bowls of flour, cornmeal, sugar, dried cranberries, and oil, along with a measuring cup of milk, a whole orange, and a small plate holding an egg and two piles of powder, all arranged on a marble surface.

Step 1: Grease your baking dish well and preheat oven to 400°F. In a medium bowl, whisk orange zest into sugar until fragrant and slightly wet. Add dry ingredients and whisk until combined.

A white mixing bowl with a green rim contains thick batter studded with red cranberries, being stirred with a wooden spatula on a light, marble-like surface.

Step 2: Make a well in the center of dry ingredients. Add oil, milk, and egg, and stir just until everything comes together. Fold in chopped cranberries.

A square baking pan lined with parchment paper holds unbaked batter with visible pieces of fruit or nuts, set on a light marble surface.

Step 3: Pour batter into prepared pan and bake for about 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Three pieces of cranberry cornbread are stacked on parchment paper, with more cornbread squares and a bowl of cranberries in the background. The scene is set on a rustic surface with a plaid cloth.

Step 4: Let cool for a few minutes before slicing. Serve warm with butter, honey, or maple syrup.

A plate of square pieces of yellow cranberry cornbread is stacked on a wooden surface, with a bowl of fresh cranberries in the background against a light blue wall.

Substitutions and Variations

Dairy-free

Use almond milk, oat milk, or any plant-based milk you prefer. The recipe is very flexible.

Buttermilk version

Swap the regular milk for buttermilk to add extra tang that complements the cranberries beautifully.

Gluten-free

Replace all-purpose flour with a 1:1 gluten-free flour blend. No other changes needed.

Add nuts

Fold in 1/2 cup chopped pecans or walnuts for extra crunch and richness.

Sweeter version

Increase sugar to 3/4 cup if you prefer a dessert-style cornbread.

Maple twist

Replace 1/4 cup of the sugar with maple syrup and reduce milk slightly for a cozy fall flavor.

FAQs for Cranberry Cornbread

Can I use frozen cranberries instead of fresh?

Yes! Just chop them while frozen and add a few extra minutes to the baking time. No need to thaw them first.

Can I make this gluten-free?

Absolutely. Simply substitute the all-purpose flour with your favorite gluten-free flour blend in a 1:1 ratio.

How do I know when the cornbread is done?

The top should be golden brown and a toothpick inserted in the center should come out clean. This usually takes about 25 minutes at 400°F.

Squares of cranberry cornbread on parchment paper, partially cut, beside a small bowl of fresh cranberries on a wooden cutting board with a red and green plaid napkin.

My Best Tips for Making Cranberry Cornbread

☞ Release Orange Oils: Rub the orange zest into the sugar before mixing to release all those wonderful citrus oils and create a more fragrant cornbread.

☞ Gently Mix Batter: Stir just until the ingredients come together. A few small lumps are perfectly fine and will result in tender cornbread.

☞ Grease Pan Well: Grease your pan generously to ensure easy release and those crispy golden edges everyone loves. (I have found that well-seasoned cast iron provides the most divine crispy edges for cornbread baking!)

☞ Cool a Bit: Let the cornbread cool for at least 5 minutes before slicing. This helps it set properly and makes cleaner slices.

☞ Extra Rich Flavor: For extra richness, brush the top with melted butter as soon as it comes out of the oven.

What to Serve With Cranberry Cornbread

This cranberry cornbread pairs beautifully with so many dishes! It’s the perfect accompaniment to hearty chili or soup on a cold day. The sweet-tart cranberries cut through the richness wonderfully.

For holiday meals, serve it alongside roasted turkey, glazed ham, or prime rib. The bright cranberry flavor complements traditional Thanksgiving and Christmas fare perfectly.

For a simple meal, enjoy it with a crisp fall salad, roasted vegetables, or your favorite stew.

The cornbread also shines at breakfast or brunch when served with honey butter, apple butter, or cream cheese. It’s versatile enough to work with both savory and sweet accompaniments, making it a true crowd-pleaser year-round.

Storage & Reheating Tips

Room temperature

Store covered at room temperature for up to 2 days. Perfect for next-day breakfast!

Refrigerator

Wrap tightly in plastic wrap or store in an airtight container for up to 5 days. The cranberries keep it moist.

Freezer

Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.

Reheating

Warm slices in the microwave for 15-20 seconds or wrap in foil and heat in a 350°F oven for 10 minutes.

Similar Recipes to Try

Three pieces of cranberry cornbread are stacked on parchment paper, with more cornbread squares and a bowl of cranberries in the background. The scene is set on a rustic surface with a plaid cloth.

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