Description
This isn’t your average cornbread — it’s a bold mix of sweet corn, tart cranberries, and a subtle jalapeño kick. The result? A moist, golden loaf with pops of color and flavor that pair beautifully with soups, chili, or holiday feasts.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tbsp baking powder
½ tsp salt
1 cup milk
2 eggs
¼ cup melted butter
1 cup fresh or frozen cranberries
1 jalapeño, finely diced (seeds removed for less heat)
Instructions
Prep oven: Preheat to 375°F (190°C). Grease an 8×8″ baking pan.
Mix dry: Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl.
Mix wet: In another bowl, whisk milk, eggs, and melted butter.
Combine: Stir wet into dry until just combined. Fold in cranberries and jalapeño.
Bake: Pour into pan, bake 25–30 min until golden and a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 190 / Square
- Sugar: 8g / Square
- Sodium: 180mg / Square
- Fat: 7g / Square
- Carbohydrates: 28g / Square
- Fiber: 2g / Square
- Protein: 4g / Square