Cranberry Cornbread

Cornbread goes with Thanksgiving especially with the addition of fresh or dried cranberries and this super fine textured cornbread is the result of grinding the cornmeal to a fine powder in a food processor but you can also make it without this step but the texture will be a little coarser. Either way, it is a family favorite on the Thanksgiving table. Make it ahead and freeze it.



  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2 large eggs at room temperature
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup unbleached all- purpose flour
  • 1/2 tsp salt
  • 1 cup fresh cranberries or ½ cup dried cranberries


  1. Preheat oven to 375F Line the bottom and sides of an 8- inch square pan with foil and butter the foil. Set aside.
  2. In a large bowl beat the butter with the sugar until creamy. Beat in the eggs one at a time until well blended.
  3. In a small bowl combine the buttermilk and baking soda. Set aside. Place the cornmeal in a food processor and pulse to grind it until it is fine. Add the flour and salt and pulse a few times.
  4. Add half the flour mixture to the bowl with the butter mixture and beat in. Add half the buttermilk and blend in. Add the remaining flour mixture and beat in. Add the remaining buttermilk and blend in. Stir in the cranberries.
  5. Pour into pan and bake 35-40 minutes until set and cake tester comes out clean. Cool. Serve warm cut into squares.
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