Cranberry Rosemary Cornbread – sweet old-fashioned cornbread with tart cranberries mixed in, and a little earthy rosemary to top it all off – the perfect festive and delicious side dish at the holidays.
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Holiday side dish
My first recipe for this week is the homey and delicious Cornbread. This is full of flavor, and smells amazing while it bakes. Perfect for Thanksgiving dinner, Christmas dinner, or any other fun family event.
I also really like the pretty colors that this Cranberry Rosemary Cornbread has. As the cranberries bake, they split open just a bit to create those deep red pockets of jammy looking goodness. After you pour the batter in the pan, just take a second to make sure the cranberries are fairly evenly distributed around the pan. When I poured my batter into the pan, the berries all ended up at one side, so it’ll help with that pretty presentation to distribute them.
Later in the week
I’ll have another cranberry recipe for you after Thanksgiving. A dessert recipe for Cranberry Cheesecake Dream Bars!
Until then, happy cooking, and happy holidays to you and yours!
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Cranberry Rosemary Cornbread Recipe
Cranberry Rosemary Cornbread
Ingredients
- 1 cup Yellow Corn Meal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- ½ cup fresh cranberries
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg lightly beaten
Instructions
- Preheat oven to 400°F. Grease 8-inch square baking pan.
- Combine corn meal, flour, sugar, baking powder, salt, and dried rosemary in medium bowl. Mix fresh cranberries into the dry ingredients.
- Combine milk, oil, and egg in small bowl; mix well. Add milk mixture to dry ingredients; stir just until blended. Pour into prepared pan. Move cranberries around so they’re evenly distributed, if necessary.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
This looks like the perfect addition to night before Thanksgiving Chili.
Go Hawks!
Mary! Happy Thanksgiving to you! That’s a really fun idea! Or, great for leftover turkey chili on Friday! Go Hawks! 🙂
That is a very festive looking side for the holiday table.
Love the cranberry and rosemary additions. Thanks for joining in the #CranberryWeek fun!
love the rosemary, makes this so sophisticated yet earthy!
Rosemary sounds so good in here!
What a beautiful cornbread. It’s perfect for the holidays or anytime. I love cornbread with soup and this would be great with any of them!
Mmmmm. I love the addition of the rosemary! It brings it back to a savory flavor.
Could dried cranberries be used instead of fresh?
Bonnie, yes, dried cranberries can be used in cornbread. It changes the recipe, but they can be used.
Very forgiving recipe. Made a few changes and the cornbread still came out wonderfully, the biggest change was using some pumpkin purée instead of the oil.