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
- 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.
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.