Cranberry Cornbread

An 8″ cast iron skillet is perfect for this go-to cornbread recipe, which we like to dress up with dried cranberries and slather with whipped molasses butter.


Cranberry Cornbread


  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 2 large eggs
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter 1/4 cup, melted


  1. Preheat the oven to 425°F. Grease an 8" cast iron skillet with butter.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Place the cranberries in a separate bowl, sprinkle 1/4 cup of the flour mixture over them, tossing to coat, and set aside.
  3. In a large measuring cup, whisk together the eggs and buttermilk. Make a well in the center of the dry ingredients and add the egg mixture, stirring to combine. Stir in the melted butter and the cranberries. Pour the batter into the greased skillet and smooth the top.
  4. Bake the cornbread for 20 to 25 minutes, or until the top is golden and a tester inserted in the center comes out clean. Remove from the oven and serve hot with whipped molasses butter.
  5. Whipped molasses butter:
  6. Line a small bowl with enough plastic wrap to hang over the sides. Whip together 1/2 cup soft unsalted butter, 2 tablespoons molasses, and 1/4 teaspoon salt until combined. Transfer the mixture to the lined bowl, fold the excess wrap over the top, and refrigerate until set, about 1 hour.

Recipe Notes

Recipe courtesy and reprinted with permission of King Arthur Flour

Recipes that will go well with Cranberry Cornbread:

Breakfast Scrambled Cottage Eggs

Tomato Egg Breakfast Casserole 

Mini Ham and Cheese Quiche