Cranberry Cornbread

by Todd Leonard CEC on January 18, 2013
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


This cornbread is the perfect combination of sweet and tart!

Serves: 16

Prep Time: 20 min

Cook Time: 45 min

Total Time: 65 min

Total Time:
Prep Time:
Cook Time:
65 min
20 min
45 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 1 c. Cornmeal
  • 2 c. White Flour (All Purpose Unbleached Flour)
  • 1 1/2 c. Cane Sugar
  • 1 tbsp. Baking Powder
  • 1 tsp. Iodized Salt
  • 1 1/2 c. fresh cranberries, roughly chopped
  • 4 eggs, separated
  • 3 tbsp. THRIVE Instant MilkTHRIVE Instant Milk + 1 c. water
  • 1 tsp. vanilla
  • 3/4 c. butter, melted

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  1. Preheat oven to 350F.
  2. In a medium-sized mixing bowl, combine egg yolks, milk, vanilla, and butter and stir.
  3. Add all dry ingredients, stirring enough to incorporate without over-mixing. Fold in cranberries.
  4. In a separate bowl, beat egg whites until stiff peaks form. Carefully fold egg whites into batter.
  5. Pour into a greased 8x8 pan and bake for 45 minutes. Rub butter over top of bread after baking if desired.

Featured in the December 2012 THRIVE Live!