Best 17 Cranberry Cornbread Recipes

CRANBERRY CORNBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

SPICY CRANBERRY PECAN CORNBREAD STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon.
• Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans.
• Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9x13 inch baking dish.
• Bake in preheated oven until browned on top, about 35 minutes.

CRANBERRY-GLAZED TURKEY WITH CRANBERRY-CORNBREAD STUFFING

Steps:

• Preheat oven to 450 degrees with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.
• Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.
• Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.
• Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.
• Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350 degrees. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.
• When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155 degrees. about 40 minutes more.
• Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165 degrees).
• Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.

CRANBERRY-CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
• Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.
• Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.

CRANBERRY-STUFFED CORNBREAD STUFFING MUFFINS

Steps:

• Preheat oven to 325 degrees. Spray cooking spray into muffin pan.
• In large skillet, heat olive oil to high heat. Slit sausage casing, and remove ground sausage. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the three containers of onions, garlic, shallots, and celery and cook all until sausage is done and onions are translucent. Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add one of the chicken broth boxes. Heat all ingredients until bubbly, then add thyme and sage just before removing from heat.
• Pour all stuffing mix all into one very large bowl. Then pour all contents of pan plus the additional box of broth over stuffing mix. Stir all together with two large serving spoons. Set aside.
• Rinse and drain cranberries, then heat in orange juice until juice is boiling and all cranberries pop open and become mushy. Watch that the juice doesn't boil over, so turn it down to low and keep it at a simmer. In a food processor, pulse orange zest and pecans together to get a medium ground. Strain cooked cranberries from orange juice and mix them with the zest, pecans, and brown sugar.
• Just before baking, add the four eggs to the stuffing mix. Stir well, coating all stuffing.
• Spoon stuffing into muffin cups, halfway, and make a bit of a well for the cranberry filling. Just not all the way to the bottom. Spoon about 1 ½ tablespoon of cranberry filling into each muffin cup, then come back over and fill the muffins the rest of the way, covering the cranberry filling entirely. They won't rise, so they can be filled to the top. Keep the cranberry filling buried within the stuffing, since the filling is sugary and will caramelize when baked, and you don't want it to cause the muffin to stick into the pan.
• Bake at 325 degrees for 45-55 min, or until bubbly and golden brown/crusty on top. Let cool in muffin pans and run a butter knife around the inside of each cup to loosen each muffin. That way if any of the cranberry filling has leaked out and gotten sticky, it won't cause the muffin to break apart. They will be dense so it's best to use a plate upside down on top of the muffin pan, then flip over to remove the muffins. Makes 30 large muffins.

CRANBERRY CORNBREAD BITES

Steps:

• Special equipment: a 24-cup mini-muffin tin
• For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container.
• For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin.
• For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins.

CRANBERRY CORNBREAD SCONES

Steps:

• Preheat oven to 400 degrees.
• Grease a large cookie sheet.
• Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
• Cut butter into flour mixture with a pastry blender until coarse crumbs form.
• Add milk and stir with fork just until a sticky dough forms.
• Gently stir sweetened dried cranberries into dough.
• Turn the dough out onto a floured surface and knead gently about 10 times.
• Pat dough into a ½-inch thick circle.
• Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.
• Bake 14 to 18 minutes or until golden brown.
• Serve warm or at room temperature.

CRANBERRY CORNBREAD CASSEROLE

Steps:

• Place cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., In a small bowl, combine the muffin mix, onion powder and sage. In another bowl, whisk the egg, corn and butter; stir into dry ingredients just until moistened. Fold in the pecans, orange zest and cranberries., Transfer to a greased 8-in. square baking dish. Bake uncovered at 400° for 20-25 minutes or until set. Freeze option: Cool baked cornbread in pan; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat cornbread 10-12 minutes or until heated through.

SLOW-COOKER PORK CHOPS WITH CRANBERRY-CORNBREAD STUFFING

Steps:

• Place pork chops in large resealable food-storage plastic bag. Add seasoned salt; shake bag to coat pork.
• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix remaining ingredients except cranberry relish. Arrange pork chops on stuffing mixture.
• Cover; cook on Low heat setting 4 to 5 hours. Serve pork and stuffing with cranberry relish.

MOIST PUMPKIN CRANBERRY CORNBREAD

Steps:

• Set oven to 350 degrees.
• Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
• In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
• In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
• Add the pumpkin mixture to the flour mixture JUST until combined.
• Mix in the cranberries.
• Transfer to a prepared baking dish.
• Bake for about 40 minutes, or until edges just begin to colour.
• Cool to room temperature.

CRANBERRY-PUMPKIN CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.

CRANBERRY AND CORNBREAD STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F.
• Put water and cranberry sauce in saucepan. Melt over medium/low heat. Whisk if needed to blend.
• Melt butter in sauté pan over medium/low heat. Once melted, add cranberries and cook until popping.
• Add garlic powder, onion powder, thyme, sage, salt, pepper, and cornbread to sauté pan. Mix together.
• Cover a pan with aluminum foil. Place chicken breasts flat. Place a scoop of stuffing mixture in the middle of each breast. Wrap chicken and hold closed with toothpicks.
• Pour 1/2 melted cranberry sauce over chicken.
• Cook in oven for approximately 30 minutes.
• When finished, take out toothpicks. It's easier to pull them out if they are twisted first.
• If desired, pour rest of cranberry sauce over cooked chicken and return to oven until sauce is heated.

CRANBERRY JALAPENO "CORNBREAD" MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
• Combine coconut flour, sweetener, baking powder, and salt in a bowl. Mix with a fork to break up any clumps. Add eggs, almond milk, and butter; stir vigorously. Add vanilla extract; stir until batter is smooth and well combined. Fold in cranberries and minced jalapeno peppers.
• Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.
• Bake in the preheated oven until tops are set and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the muffin tin for 10 minutes. Transfer to a wire rack to cool completely, about 10 minutes more.

CRANBERRY-WALNUT CORNBREAD

Steps:

• Preheat oven to 425°; grease a 9 x 5 inch loaf pan or spray it with cooking spray.
• Combine cornmeal, flour, brown sugar, salt, baking soda, and orange zest in a bowl.
• Add in the cranberries and walnuts; stir to combine.
• In a small bowl, mix the eggs and buttermilk with a whisk; add to the dry ingredients and pour the melted butter on top.
• Stir just until all ingredients are moistened and thoroughly blended; don't overmix.
• Pour batter into prepared pan; bake in the center of the oven for 35-40 minutes, until cornbread is golden around the edges and a cake tester inserted into the center comes out clean; let stand for 15 minutes before cutting into thick slices to serve.

CRANBERRY BEAN, DANDELION GREEN, AND TOASTED-CORNBREAD SALAD

Steps:

• Place beans in a medium pot and cover with 4 inches of water. Season generously with salt and pepper; bring to a boil. Reduce heat and simmer beans until very tender, about 40 minutes; drain. Beans can be stored in refrigerator, in cooking liquid just to cover, up to 3 days; cool completely before refrigerating.
• Meanwhile, preheat broiler. Spread cornbread in a single layer on a rimmed baking sheet and broil until just golden, 1 to 2 minutes. Whisk together vinegar, garlic, honey, and oil; season with salt and pepper. Combine greens, beans, cheese, and basil in a large bowl. Season with salt and pepper. Drizzle with dressing and toss with cornbread.

CORNISH HENS WITH CRANBERRY CORNBREAD STUFFING

Steps:

• Preheat oven to 400º. Mix cranberries, honey, lemon juice, and warm water in a bowl. Set aside for 20 minutes or until cranberries are rehydrated. Strain fruit, reserving liquid. Chop berries, set aside. Heat bacon grease and saute onions with rosemary until browned. Add cornbread and cranberries to pan, season with salt and pepper. Stir, remove from heat. In small bowl, whisk egg, cream, stock. Pour over cornbread mixture. Stir. Stuff hens with cornbread mixture. Dot birds with butter. Roast 40-45 minutes. While roasting, cook cranberry water, add balsamic vinegar and butter. Reduce until syrupy. Pour over hens during the last ten minutes of roasting time. Rest 10 minutes before serving

CRANBERRY EGGNOG CORNBREAD SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
• Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
• Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.