Cranberry Orange Cornbread
Ingredients:
Directions:
- Preheat the oven to 375 degrees F. Spray an 8×8″ pan with nonstick spray.
- Combine the cornbread mix, milk, butter, egg, and orange zest in a large mixing bowl with a spoon, until all ingredients are incorporated.
- Fold in the dried cranberries.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
So simple right? My oven traditionally runs a little hot, so mine was done in about 20 minutes. My family loves this! In fact, my 6 year old said I needed to hurry and make some more before we ran out. We still had half the pan left, but she was worried.
The Cranberry Orange Cornbread would make great cornbread muffins too. To do that, just fill 12 muffin cups 2/3 full with the batter. Bake for 14-16 minutes.
Edna Guerrero says
YUMMERS!!! This could even be added to a Christmas menu. I will for sure try this in muffin form. I love your creativity because I don’t have to think!!! 🙂