Cranberry Rosemary Cornbread

Servings 12
Author Debi


  • 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


  1. Preheat oven to 400°F. Grease 8-inch square baking pan.
  2. Combine corn meal, flour, sugar, baking powder, salt, and dried rosemary in medium bowl. Mix fresh cranberries into the dry ingredients.
  3. 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.
  4. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.