Cranberry Cornbread
Here's how I made Cranberry Cornbread. Thanks to a chatty southern cashier, LOL.
Cranberry Cornbread
1 1/4 cups all purpose flour
3/4 cups cornmeal
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 cup milk
1/4 cup vegetable oil
1 cup chopped fresh or frozen cranberries
2 tbsp. sugar
Heat oven to 400 degrees. Grease bottom and sides of an 8 inch square pan with shortening or spray with cooking spray. In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil, beat until mixed. In small bowl, toss cranberries and 2 tbsp. sugar until coated. Fold into batter. Spread in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Blueberry Cornmeal Muffins
If I was allowed to eat only one type of muffin for the rest of my life, it would be these classic blueberry cornmeal muffins. Subtly sweet, light and lemony, bursting with blueberry goodness—in my opinion, there’s muffin better!
Episode 22: Cranberry Orange Cornbread Muffins
Looking for a great Bread Recipe for your Thanksgiving Dinner and don't want to have Rolls or Regular Cornbread? Check out my twist, Cranberry Orange Cornbread Muffins!! You can also make Cornbread instead of Muffins!!
1 cup self rising cornmeal, sifted
1 cup self rising flour, sifted
1/2 tsp ground cinnamon
3/4 cup white sugar
1/2 stick (1/4 cup) unsalted butter, melted
2 whole eggs, room temperature
1 cup orange juice, room temperature
1 1/4 cups dried cranberries + 1 tsp self rising flour
Note: If you don't have Self Rising Flour or Cornmeal, you can use All purpose flour and regular cornmeal just add 2 tsp baking powder and 1/2 tsp salt. If you like your Muffins sweeter, add a little more Sugar and for a little more orange, you can add some Orange Zest.
Preheat Oven to 400 degrees
In a large bowl, add all ingredients and mix everything together until nice incorporated. In a Muffin Pan lined with Muffin Cups or Greased pan, using a Ice Cream Scoop, fill pan up 3/4 way inch. Do not fill it up on top. Bake Cornbread Muffins for 20-25 minutes or until nice and golden brown. Remove Muffins from the oven and let them cool on a wire wack. Serve cool or room temperature.
For more Muffin and Cornbread Muffin Recipes, check out my Pumpkin Muffins with Brown Sugar Streusel Topping:
Sweet Potato Cornbread Muffins:
Other Recipes for the Holidays
Pumpkin Cheesecake:
Sweet Potato Pie:
Candied Yams:
Collard Greens and Cornbread:
Pecan Pie:
Buttermilk Pie:
Sweet Potato Pound Cake:
Peach Upside Down Cake:
Macaroni and Cheese:
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Cornbread Muffins w/ Cranberries, Chocolate Chips, and Pecans
Learn how to make Cornbread Muffins with Cranberries, Chocolate Chips, and Pecans.
I rehydrate the cranberries in Orange Juice, about 1 oz of Tequila and 2 T of ginger paste (optional).
Optional Glaze:
1 1/4 powdered sugar
2T of Orange and or Cranberry Juice
1T Vanilla Extract (optional)
Mix to desired thickness
Krusteaze Mixes are my Favorite check them out at
Feel free to substitute their basic muffin mix.
Oil or Liquids substitute:
I used a Jobe GripTight Pro TelePod MFR #JB01534 about $99
and Xenvo Pro .45x Extra Wide Angel, 10x Macro Lens
Edited with: iMovie and Shot with: iPhone 8 Plus with the built in mic
SWAG:
Social Media
Cranberry Corn Muffins
Step by step instructions for Cranberry Corn Muffins by Ms Gail Paul just for kids.
Cornbread Cranberry Stuffing - Ultimate Thanksgiving Menu - Weelicious
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Cornbread Cranberry Stuffing is part of the Ultimate Thanksgiving Menu from Kin Community! Check out the rest of the videos and subscribe to all the contributors!
Marcel Cocit
Lauren Toyota - HotforFoodBlog
SimplyBakings
Shannon Sullivan
Weelicious
Stacie Billis
Cornbread Cranberry Stuffing written recipe:
Ingredients
cornbread (recipe below)
4 tablespoons butter
1 small onion, diced (about 1 cup)
4 celery stalks, diced (about 1 cup)
1/2 teaspoon salt
1 teaspoon fresh thyme
1 cup chicken broth
2 eggs, whisked
1/2 cup dried cranberries
cornbread
1 cup corn meal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 large egg, whisked
Preparation
1. Preheat oven to 350 F.
2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
3. In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
4. Whisk the chicken broth and egg in a bowl until combined.
5. Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
6. Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
Cornbread
1. Preheat oven to 400 F.
2. Combine the first 5 ingredients in a bowl.
3. Whisk the milk, oil, and egg in another bowl.
4. Add the wet ingredients to the dry ingredients and stir until blended.
5. Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
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Cornbread Cranberry Stuffing - Ultimate Thanksgiving Menu - Weelicious
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Video by Mike Ervin
Music by Bethany Weber